Spiced Corn on the Cob

Ingredients for 4 servings

Prep time: 5 minutes
Cooking time: 15 minutes

  • 4 whole corn on the cob, husks removed
  • 75g butter softened
  • 1–2 dried chipotle chillies, rehydrated and finely chopped
  • 1 teaspoon ground coriander
  • 4 tbsp grated parmesan
  • 1/2 teaspoon lime zest
  • sea salt and freshly ground black pepper
  • lime wedges, to serve
  • Siracha (optional)

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Spiced Corn on the Cob


Step 1

Heat a large, heavy-based frying pan over a medium heat.
Add a dash of olive oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over.


Step 2

Combine the softened butter, chipotle chillies, lime zest and ground coriander with some sea salt. Mix well roll in a sausage shape, using cling film and refrigerate.


Step 3

Add 3–4 tablespoons of water to the pan of corn and continue to cook for about 7-8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to colour too much)


Step 4

Once the corn is cooked, remove from the pan and cover with knobs of the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese, Siracha (if using) and serve with wedges of lime.

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