Barbecued Corn with Coriander and Chilli Butter

  • 05 Jun - 11 Jun, 2021
  • Mag The Weekly
  • Cookery


· 100 g Western Star spreadable

· ¼ cup coriander

· 4 corn cobs

· 2-4 chillies

· 1 teaspoon lime zest

· 2-3 cloves garlic

· Salt and pepper, to taste


Pull husks away from the corn and remove the silk, tie the husks in a knot at the base of the cob. Brush the corn lightly with the spreadable and grill on a barbecue or griddle plate turning occasionally for 10 minutes until slightly charred and soft. Let it rest for about five minutes before serving. Combine the spreadable with coriander, chillies, lime and garlic, season with salt and pepper. Generously brush each corn cob with the spreadable and serve.