Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Prep:10 mins
Serves 6
100g butter, at room temperature1 tbsp runny honey1 tbsp tomato ketchup2 fat garlic cloves, crushed2 tbsp harissa6 corn cobs (cut into two if you have more than 6 guests)
STEP 1Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.STEP 2Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.STEP 3Pile onto plates and let everyone butter their own.
