Corn on the cob with red pepper and chive butter recipe

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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
  1. 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.
  2. 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.
  3. Boil or barbecue the corn cobs, then smear the butter on them while they are still hot.

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