6 corn on the cob
150 g salted butter
Juice of 1 lime
Zest of 2 limes
½ bunch coriander
50 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
METHOD FOR THE CORN
- Boil the corn on the cob for 10 – 15 minutes (until cooked).
METHOD FOR THE BUTTER
- Whiz the butter, lime zest, lime juice and coriander in a food processor until well combined, scoop out into a bowl and mix in the PEPPADEW® Sweet Piquanté Peppers.
- Shape into a log and wrap in baking paper and place in freezer for 15 minutes.
- Remove from freezer and serve disks of butter over the hot Barbecue corn and extra PEPPADEW® Sweet Piquanté Peppers.