Corn on the cob with red pepper and chive butter
Fresh chive, pepper and chilli infused butter is a lovely accompaniment to sweet barbecued corn. It also works with other veg, or simply spread on toast.
Ingredients
- 2 red peppers
- 125g softened butter
- 1 garlic clove, crushed
- 1 chilli, chopped
- 1 tsp sweet chilli sauce
- 1 tbsp chives, chopped
- 8 corn cobs
- salt and pepper
Method
-
Step 1
Roast the red peppers in a hot oven or under the grill until the skin is lightly blackened.
-
Step 2
Place the peppers in a bowl, cover with cling film and leave for 20 minutes to help loosen the skins. Peel, discarding the skin and seeds.
-
Step 3
Put the butter, peppers, garlic, chilli and chilli sauce in a food processor and process until well combined. Stir in the chopped chives and some salt and pepper.
-
Step 4
Boil or barbecue the corn cobs until tender, then smear the butter on them while still hot.