This butter can be spread on ANYTHING at a barbecue. We’ve made it specifically for the corn, but feel free to brush it onto anything you can get your hands on!
We’ve made it with cooked chillies for two reasons. Firstly, it adds a sweet and smoky flavour to the mix, and secondly it makes the flavour milder if you’re serving kiddies. If you want to spice it up, don’t leave the chillies raw, just add a little dried chilli powder. That way you get the flavour and the kick!
Lime & Chilli Butter Ingredients
- 2 large mild chillies (seeds removed)
- zest of one lime
- 250 butter
- ½ teaspoon ground chilli powder
Finely dice the chillies. Heat a heavy-base fry pan and add a good slurp of oil. Cook the chillies for 1-2 minutes until they have softened. Add the zest of a lime and give the mix a quick stir before taking it off the heat.
Dice the butter on a large cutting board. Pour the cooked chilli and lime mix (and the chilli powder if you’re using it) over the butter and start chopping/mashing the mix together*. Once all the ingredients are mixed in, transfer into a serving dish and have a brush at the ready. Now all that’s left to do is brush the butter generously over your barbecued corn.
*you can do all of this in a food processor if you prefer.