Corn on the Cob with Chilli Butter

The Method for Corn on the Cob with Chilli Butter

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mash the butter with the chilli flakes, lime zest and salt until even.

   Mark done

2. Husk the corn and boil in unsalted water for 5 minutes. Drain well.

   Mark done Start 5 min timer

3. Rub each cob with a generous spoonful of the butter.

   Mark done

4. Squeeze over the lime juice and serve at once.

   Mark done

What Can Go Wrong

1. Buy the freshest corn.
2. Do not overcook it.
3. Do not salt the water.
4. Butter the cobs while hot.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve It With

Grilled chicken · Burgers · Barbecue ribs · Coleslaw

Keeping Corn on the Cob with Chilli Butter

Best eaten straight away. Keeps in the fridge for 1 day.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.