Barbecue sweetcorn with smoked chilli garlic butter

Ingredients

• 12 sweetcorn cobs

For the smoked chilli garlic butter

• 225g/8oz unsalted butter, at room temperature
• 2 tbsp lemon juice
• 2 tbsp chopped fresh herbs, such as coriander or parsley
• 2 anchovies, finely chopped
• 1 tbsp chopped shallot
• 4 tbsp smoked barbecue sauce (or smoked ketchup )
• 2 sliced smoked chipotle chillies, or fresh chillies
• ½ tsp salt
• ¼ tsp ground white pepper

Method

1. Preheat the barbecue to hot. Barbecue the corn until cooked through.

2. For the smoked chilli garlic butter, place all the ingredients in a food processor and blend for 30 seconds, or until the mixture is shiny and smooth.

3. Turn into a bowl and reserve.

4. To serve, top the corn with a spoonful of the soft butter, and serve immediately.