Corn on the Cob with Herbed Chilli Butter is a traditional British recipe for a classic par-boiled and griddled corn cob served with a herbed chilli-flavoured butter. The full recipe is presented here and I hope you enjoy this classic British version of: Corn on the Cob with Herbed Chilli Butter.
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Ingredients:
4 corn cobs
2 tsp fresh chives, finely chopped
1 tsp fresh thyme, chopped
1 garlic clove, minced
1 Jalapeño chilli, finely chopped (I like this hot, adjust the chilli level to suit your own taste)
juice of 1 lemon
80g butter, finely diced
salt and freshly-ground black pepper, to taste
Method:
Place the corn in a pan and cover with boiling water. Boil on high heat for between 3 and 5 minutes, or until the corn begins to become tender. Meanwhile, place a griddle pan on moderately high heat and ensure it's hot.
Once the corn cobs have begun to become tender, remove from the water and drain then place in the griddle pan. Griddle for about 8 to 10 minutes, turning frequently to ensure that they are cooked evenly.
Meanwhile, combine all the remaining ingredients in a small pan over moderated heat. Stir to combine and when the corn has cooked transfer to a serving place and drizzle the flavoured butter over the top. Add a twist of black pepper and serve.
