James Strawbridge’s Fiery Corn on the Cob with Chilli Jam Butter

James Strawbridge’s Fiery Corn on the Cob with Chilli Jam Butter

This super side dish has plenty of heat and really makes the most of seasonal sweetcorn. The secret ingredient is a hefty dollop of Tracklements Chilli Jam, which creates a sticky sweetness. Perfect for a weekend BBQ or on the grill.

Serves 2-4

Ingredients:

Method:

  1. Preheat your grill. To prepare the corn, strip back the husks and tie in place with one of the leaves or some string.
  2. Melt your butter in a pan with the lime zest, chilli jam and coriander. Season with a pinch of sea salt.
  3. Brush the flavoured butter on to the corn as you grill it. Use the husk handles to turn every few minutes and repeatedly baste.
  4. Cook for 15-20 mins until charred, sticky and soft. Finish with lime juice and serve with an extra pinch of freshly chopped coriander and green chilli rings.
James Strawbridge’s Fiery Corn on the Cob with Chilli Jam Butter

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