BBQ Corn on the Cob with California Walnut Chilli Butter
Course Appetizer, lunch, Side Dish, Starter
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4people
Calories 247kcal
Ingredients
4corn on the cob
1-2tspolive oil
50gbuttersoftened
½tspsmoked paprika
1red chillifinely chopped
25gCalifornia Walnutsfinely chopped
1tbspchopped 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