GRILLED CORN WITH FLAVOURED BUTTERS

BARBECUE / SALADS & SIDES / VEGETABLES / SUMMER

INGREDIENTS

ROSEMARY & GARLIC BUTTER:

CHARRED CHILLI & LIME BUTTER:

A stash of flavoured butters in the fridge is a sure-fire way to transform your summer barbecues and lunches into a truly special affair.

Cut neatly and serve on a dish for bread, smother over barbecued sweetcorn with lashings of pepper, stir through fresh greens or drop on top of a succulent steak just before serving. These two recipes are perhaps our favourites and are always a hit when made with our rich butter from our organic Creamery on our Cotswolds farm.

To learn more inspiring recipes perfect for al fresco dining, join us for one of our SMOKE WITHOUT FIRE: BARBECUE or Fire Pit cooking courses this summer.

METHOD

DIFFICULTY: Easy

ROSEMARY & GARLIC BUTTER:

Put the sea salt, rosemary and garlic into a pestle and mortar and grind until you get a coarse paste – this will require some elbow grease but grinding by hand will ensure maximum flavour. Soften the butter and stir through the rosemary paste until evenly combined. Spoon neatly into a small bowl. Store in the fridge until ready to serve.

CHARRED CHILLI & LIME BUTTER:

Rub the chillies in a little olive oil and char on a hot pan or a barbecue until nicely blackened. Transfer to a pestle and mortar and crush with the salt, chilli flakes, lime zest and juice until you get a lovely bright paste. Stir through the softened butter adding a few more chilli flakes to increase the heat should you wish. Spoon neatly into a small bowl and cover. Store in the fridge until ready to serve.

flavoured-butter

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