Barbecue Sweetcorn with Smoked Chilli Garlic Butter

Grilled sweetcorn cobs served with a smooth, smoky anchovy-spiked chilli and herb butter for a flavorful barbecue side dish.

Vegetables Side Dish Gluten Free Barbecue Smoky

Estimated Nutrition

Calories

238.5

kcal / serving

2862 kcal total

Carbs

22g

per serving

264 g total

Fat

17g

per serving

204 g total

Protein

3.8g

per serving

45.6 g total

Cook Time

minutes

Serves

cobs

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Smoked Barbecue Sauce

Dairy

225

Butter

unsalted, at room temperature

Fruits

tbsp

Lemon Juice

NutsSeeds

tbsp

Coriander

fresh, chopped

tbsp

Parsley

fresh, chopped

0.5

tsp

Salt

0.25

tsp

White Pepper

ground

Seafood

piece

Anchovy

finely chopped

Vegetables

piece

Sweetcorn

cobs

tbsp

Shallot

chopped

piece

Smoked Chipotle Chilli

sliced

Method

Top each corn cob with a spoonful of the butter and serve immediately.

Preheat the barbecue to a high heat.

Grill the corn on the barbecue until fully cooked through.

Place butter, lemon juice, herbs, anchovies, shallot, sauce, chillies, salt, and pepper in a food processor.

Blend the mixture for 30 seconds until shiny and smooth.

Transfer the butter to a bowl.