Grilled corn with flavoured butter
Grilled corn with flavoured butter
INGREDIENTS
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150G BUTTER, SOFTENED
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2 TEASPOONS THYME LEAVES, FINELY CHOPPED
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1 TABLESPOON FINELY GRATED LIME RIND
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2 TABLESPOON DIJON HONEY MUSTARD DRESSING
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2 TEASPOONS SEA SALT FLAKES
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1 LONG GREEN CHILLI, SEEDS REMOVED AND FINELY CHOPPED
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4 COBS CORN, HUSKS INTACT
METHOD
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Place the butter, thyme, Dijon Honey Mustard Dressing, lime rind, salt and chilli in a bowl and mix until combined. Place the butter mixture in the centre of a sheet of non-stick baking paper and shape into a log. Roll to enclose and wrap in aluminium foil, twisting the ends to seal. Refrigerate for 30 minutes or until firm.
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Preheat a char-grill pan or barbecue over high heat. Pull the husks back from the cobs of corn and barbecue, turning, for 10–12 minutes or until tender and charred. Slice the butter and serve on top of the corn.
TIP: This side dish pairs perfectly with barbecued ribs.
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