This is so simple but so very moreish. As with any compound butter, the coriander spread is a brilliant blank canvas, so this recipe is generous, giving you an intensely flavoured butter to use over all manner of dishes for many meals to come. This butter will keep covered in the fridge for at least 6 weeks. This corn is the friend every barbecue wants to have. Easy, delicious and summer ready.
4 corn cobs
juice and zest of 1 lime
1 cup coriander, leaves and stems, washed and very finely chopped
1 tsp chilli flakes (or more to taste)
2 garlic cloves, crushed
1 cup butter at room temperature/malleable consistency
1. For the butter, add the ingredients to a bowl and using a fork, mash together until thoroughly incorporated through the butter. Cover and set aside until ready to use.
2. Preheat a chargrill pan over high heat. Par-boil corn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well. Add a generous 4-6 tablespoons of coriander butter over the corn and chargrill, turning often, until lightly charred in spots and the butter (if using) has melted gloriously into all the crevices (about 5-10 minutes). If the butter seems to be burning and browning too quickly, reduce the heat to medium and cook the corn for an additional 1-2 minutes.
3. Season and serve with an additional tablespoon of coriander butter on top.