Corn on the Cob with Chili Lime Butter

  • By Murray Bancroft
  • June 1, 2011


    6–8 ears of corn – husked
    ½ cup butter
    3 limes – cut into wedges
    2 tbsp dried chili flakes
    Coarse sea salt


    Pre-heat barbecue. Add corn to boiling water. Cook 3–4 minutes then remove, pat dry with paper towels and grill on barbecue for 4–5 minutes (moving around with tongs) until there are some nice char marks.

    Roll corn in butter and sprinkle with chilies and salt. Serve with lime wedges.

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