Instead of roasting and skinning fresh red peppers for this, you could buy a jar of peeled peppers. We recommend the Spanish ones, as they usually have a good smoky flavour.
- Yield: 8 Servings
- 2 red peppers
- 125 g softened butter
- 1 garlic clove, crushed
- 1 chilli, chopped
- 1 teaspoon sweet chilli sauce
- 1 tablespoon chopped chives
- 8 corn cobs
- sea salt and freshly ground black pepper
How to Make It
- Roast the red peppers in a hot oven until the skin is lightly blackened or blistered (or do this under a hot grill). Place in a bowl, cover with cling film and leave for 20 minutes this helps loosen the skin. Peel the peppers, discarding all of the skin and seeds.
- Place the butter, peppers, garlic, chilli and chilli sauce in a food processor and process until well combined. Stir in the chopped chives and some salt and pepper.
- Boil or barbecue the corn cobs, then smear the butter on them while they are still hot.