Spicy buttered corn
- John Torode
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 3 out of 5.4 ratingsRate
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John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
8 small corn
on the cob
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3 tbsp butter
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1 tbsp chopped coriander
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2 tsp ancho chilli powder
(see below) or smoked paprika
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Nutrition: per serving
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kcal165
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fat11g
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saturates6g
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carbs14g
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sugars2g
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fibre1g
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protein3g
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salt0.2g
low
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Method
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step 1
Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
RECIPE TIPS
ANCHO CHILLI
Mild and fruity, this dried orange-red chilli is used in chilli con carne or moles. It makes a fruity, spicy chilli powder. Ideal as a spice rub for steak or pork.
Recipe from Good Food magazine, April 2012
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A star rating of 3 out of 5.4 ratings
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