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Barbecue Sweetcorn with Smoked Chilli Garlic Butter

Grilled sweetcorn cobs served with a smooth, smoky anchovy-spiked chilli and herb butter for a flavorful barbecue side dish.

VegetablesSide DishGluten FreeBarbecueSmoky

Estimated Nutrition

Per Serving Total
Calories 238.5 kcals 2862 kcals
Carbohydrates 22 grams 264 grams
Fat 17 grams 204 grams
Protein 3.8 grams 45.6 grams
Cook Time
15 mins
Produces
12 cobs
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
4
tbsp
Smoked Barbecue Sauce
Dairy
225
g
Butter
unsalted, at room temperature
Fruits
2
tbsp
Lemon Juice
NutsSeeds
2
tbsp
Coriander
fresh, chopped
2
tbsp
Parsley
fresh, chopped
0.5
tsp
Salt
0.25
tsp
White Pepper
ground
Seafood
2
piece
Anchovies
finely chopped
Vegetables
12
piece
Sweetcorn
cobs
1
tbsp
Shallot
chopped
2
piece
Smoked Chipotle Chillies
sliced

Steps

  • Preheat the barbecue to a high heat.
  • Grill the corn on the barbecue until fully cooked through.
  • Place butter, lemon juice, herbs, anchovies, shallot, sauce, chillies, salt, and pepper in a food processor.
  • Blend the mixture for 30 seconds until shiny and smooth.
  • Transfer the butter to a bowl.
  • Top each corn cob with a spoonful of the butter and serve immediately.