Charred Chilli-Lime Corn on the Cob with Whipped Feta Butter

⏱ 25 min · Serves 4

Sweet summer corn, blistered in a hot griddle pan until smoky, then slathered in a salty whipped feta butter with lime and chilli. Messy, buttery and worth every napkin.

Per serving: 365 kcal · 7.5g protein · 28.0g carbs · 26.5g fat

Ingredients

• 4 fresh corn cobs, husks and silk removed
• 1 tbsp neutral oil (sunflower or rapeseed)
• 80g soft butter
• 60g feta, crumbled
• 1 lime, zest and juice
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (or more to taste)
• 1 small garlic clove, finely grated
• 2 tbsp chopped fresh coriander or parsley
• Sea salt and black pepper

Method

1. Bring a large pan of unsalted water to the boil. Add the corn and simmer for 5 minutes, then drain well and pat dry with a tea towel.
2. Meanwhile, make the butter: mash the soft butter with the feta, lime zest, garlic, smoked paprika and chilli flakes using a fork until fairly smooth and fluffy. Season with black pepper and a small pinch of salt (feta is salty).
3. Rub the dried cobs all over with the oil and season lightly with salt.
4. Heat a griddle pan or heavy frying pan over high heat until smoking (or use a hot barbecue). Griddle the cobs for 6-8 minutes, turning every couple of minutes, until charred in patches all over.
5. Transfer the hot cobs to a platter and immediately spread generously with the feta butter so it melts into every kernel.
6. Squeeze over the lime juice, scatter with coriander and extra chilli flakes, and serve at once with plenty of napkins.