A recipe from the Good Food collection.
6 corn cobs, husks and silks removed
75 g (2½ oz) butter, at room temperature
1 tablespoon finely chopped coriander (cilantro) leaves
1 small red chilli, finely chopped
2 teaspoons lime juice
6 lime wedges
1. Preheat a barbecue grill plate or chargrill pan to moderately hot. Lightly brush the hotplate with oil and grill the cobs for about 15 minutes, turning often, until tender and flecked with brown.
2. Meanwhile, put the butter in a small bowl and mash with a fork. Add the coriander, chilli and lime juice and mix together until well combined.
3. When the cobs are cooked, secure corn holders in each end and spread each cob with some chilli lime butter. Season with salt and serve each cob with a wedge of lime for squeezing over the top.