Jalapeno Corn on the Cob
Grill up some spicy, buttery Jalapeno sweetcorn courtesy of Matt Evers.
- 6 cobs, husks on
- 150g butter, softened
- Jalapeno chilli, chopped finely
- Zest of one lime
- Salt and freshly ground pepper
Combine the butter, jalapeno, lime zest, salt and pepper.
Pull back the corn husk and rub the corn with the butter mixture. Pull the husk back over the corn and place in tin foil. Wrap tightly. Repeat for remaining cobs.
Grill for 45 minutes.
Recipe courtesy of Matt Evers.