BBQ Sweetcorn with Golden Bonnet Butter
- 6 corn on the cob
- 100g butter
- 1 tablespoon Golden Bonnet
- 1 lime, juiced
- 2 spring onions, finely chopped
- handful of coriander, finely chopped
Prepare the barbecue.
Once the barbecue coals turn white, place the cobs on the grill and cook for 20 minutes, turning occasionally.
Bring the butter to room temperature so that it’s easy to mix. Place the butter in a bowl, add the Golden Bonnet, lime, spring onions and coriander and thoroughly mix.
Once the corn is cooked dollop some of the butter onto each cob. Serve immediately.