Ingredients:
4 corn cobs
Juice and zest of 1 lime
1 cup coriander, leaves and stems, washed and very finely chopped
1 teaspoon chilli flakes (or more to taste)
2 garlic cloves, crushed
1 cup butter at room temperature/malleable consistency
Method:
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 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.
Serves 4.
Total Time: 30 minutes
