fresh sweetcorn on the cob
sea salt and ground pepper
Pesto Mayonnaise, Parmesan and Lemon
½ cup mayonnaise
2 tablespoons chunky basil pesto
Parmesan for grating
ground black pepper
Smoky Chilli Butter with Lime
100 grams butter
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1-2 teaspoons Sriracha or other chilli sauce
½ teaspoon sea salt
Peel the husk and silks off each sweetcorn. Brush with oil then season.
Preheat the barbecue and cook the sweetcorn for about 15 minutes, turning until golden and tender. Cooking time will depend on the size of the sweetcorn.
Add the topping of your choice and serve immediately.
Pesto Mayonnaise, Parmesan and Lemon: Stir the mayonnaise and pesto together to give a marbled effect. Dollop over the corn then top with a generous grating of Parmesan and a grind of pepper. Serve with lemon wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Smoky Chilli Butter with Lime: Put all the ingredients in a saucepan and cook until the butter has just melted.
Spoon over the corn, making sure each one gets some sliced chilli. Serve with lime wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Cook’s Tip: If making ahead, reheat to serve, as the butter will solidify on cooling.