Charred corn, green chilli and lime
Charred corn, green chilli and lime
Open in Cookpad AppSteps
- 1
Preheat the barbecue grill plate over high heat.
- 2
Toss 4 of the chillies in a little grape seed oil to coat.
- 3
Cook until blackened, then place in a bowl and cover with plastic wrap. Leave to steam and cool.
- 4
Heat the remaining oil in a small saucepan over medium heat and cook the shallot and garlic until soft but not coloured. Set aside to cool.
- 5
Slip the blackened skins from the chillies and remove the seeds.
- 6
Dice the flesh finely and place in a food processor with the shallot and garlic mixture and the cayenne pepper, butter, coriander and parsley. Process until well combined then add the lime juice and process again.
- 7
Transfer the butter to a bowl. Remove the seeds from the remaining raw chillies and finely dice the flesh. Fold through the butter, the season with salt. Set aside at room temperature.
- 8
Peel back the hush of the corn, rub the kennel with grape seed oil and season with salt.
- 9
Cook on the grill plate over high heat for 8 - 10 minute, rotating occasionally to cook all sides until vibrant yellow with deep black grill marks.
- 10
To serve, drench the corn in the chilli butter (you can not put to much) and season with salt and paprika. Serve with lime wedges to squeeze over.
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