Bright and zingy, the perfect outdoor summer side dish.
Serves 4.Products used:
MasterClass Salt or Pepper Mill (17cm) - Mustard Ombré
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
Ingredients:
4 whole corn on the cob
1 red chili
1 handful of fresh coriander, including the stalks
100g butter, softened
Salt and pepper for seasoning
Method:
Place the corn onto a large microwave proof dish with 2-3 tablespoons of water, then cover with cling film and microwave for 2-3 minutes to help with the cooking process.
Chop the red chili and coriander including the stalks and mix together with the butter.
Brush the corn with oil and place on a BBQ or grill pan.
Cook the corn on all sides until golden, then spoon on half the butter and cook for a further minute.
When serving brush over the remaining butter.
