BBQ corn on the cob with a smoky anchovy-spiked chilli sauce - finger licking good.
Equipment and preparation: You will need a barbecue for this recipe.
12 sweetcorn cobs
225g/8oz unsalted butter, at room temperature
2 tbsp lemon juice
2 tbsp chopped fresh herbs, such as coriander or parsley
2 anchovies, finely chopped
1 tbsp chopped shallot
4 tbsp smoked barbecue sauce (or smoked ketchup )
2 sliced smoked chipotle chillies, or fresh chillies
½ tsp salt
¼ tsp ground white pepper
Preheat the barbecue to hot. Barbecue the corn until cooked through.
For the smoked chilli garlic butter, place all the ingredients in a food processor and blend for 30 seconds, or until the mixture is shiny and smooth.
Turn into a bowl and reserve.
To serve, top the corn with a spoonful of the soft butter, and serve immediately.
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