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bbq corn on cob with walnut chilli butter
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BBQ Corn on the Cob with California Walnut Chilli Butter

Course Appetizer, lunch, Side Dish, Starter
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 247kcal

Ingredients

  • 4 corn on the cob
  • 1-2 tsp olive oil
  • 50 g butter softened
  • ½ tsp smoked paprika
  • 1 red chilli finely chopped
  • 25 g California Walnuts finely chopped
  • 1 tbsp chopped coriander

Instructions

  • Rub the corn with a little oil and place on a BBQ or griddle pan, cook for 15-20 minutes, turning occasionally until slightly charred.
  • Meanwhile, mix the butter, paprika, chilli and Walnuts together in a bowl and season.
  • Place the corn on a large sheet of foil, spread over the butter and wrap up the foil to seal. Place back on the BBQ or griddle pan for 5 minutes until the butter has melted.
  • Serve sprinkled with the coriander.

Notes

Cook’s tip: The Walnut chilli butter can be made ahead and spread onto the corn when needed.
0.23g salt per serving

Nutrition

Calories: 247kcal | Carbohydrates: 12g | Protein: 5.8g | Fat: 18g | Saturated Fat: 7.5g | Fibre: 6.9g | Sugar: 3.4g