Grilled corn skewers with chipotle-coriander butter

  • 6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes
  • 225g unsalted butter, at room temperature
  • 2 to 4 chipotle chillies in adobo, pureed, 2 tbsps total
  • 2 cloves garlic, chopped
  • 20g freshly chopped coriander leaves, plus more for garnish
  • Salt and freshly ground black pepper
  • Honey, to taste
  • Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
1) Preheat griddle, high heat.

2) Place the corn on the griddle, close the cover and cook for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.

3) Remove from the griddle, let cool slightly, remove husks and cut into 2.5cm rounds.

4) Combine the butter, chipotle, garlic, coriander, salt, pepper and honey in a food processor until smooth.

5) Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Griddle for 2 to 3 minutes per side until slightly charred.

6) Remove and immediately brush with the butter and garnish with chopped corinder.

7) Serve on the skewers.

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