Barbecued sweetcorn and smoky butter recipe

• 50 g (1.8oz) Unsalted butter, softened
• 0.5 tsp Smoked paprika
• 0.5 tsp Table salt
• 0.5 tsp Medium-sized red chilli, finely diced
• 0.5 Clove garlic, peeled and crushed
• 0.25 Bunch coriander, chopped
• 4 Cobs sweetcorn, husks removed
• 1 tbsp Vegetable oil

1. Mix all the ingredients for the butter together.
2. Form the mixture into a sausage shape, wrap it in cling film and place it in the fridge for 30 minutes.
3. Allow the barbecue to heat up.
4. When hot, rub the corn cobs with the vegetable oil then place them on the barbecue until they are cooked through and have turned a deep colour on the outside.
5. Dice the butter and dot it over the top of each cob.
6. Serve immediately.

butter, paprika, salt, red chilli, garlic, coriander, sweetcorn, vegetable oil

Taken from www.lovefood.com/guide/recipes/13962/marcus-wareings-barbecued-sweetcorn-and-smoky-butter (may not work)