Recipe of the Week Corn on the Cob with Coriander Butter

In my view if you do manage to grow some of your own sweetcorn, the last thing you need to do is tart it up or look for a complicated recipe – cook it quickly, put half a pound of Kerrygold on top and you’re done!  This recipe is a simple variation on that no-nonsense theme with a little coriander and chilli added to make a better class of butter.. Serves 4.

Ingredients:

  • 4 corn on the cobs
  • 50g soft butter
  • small bunch coriander, chopped
  • small red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed

Directions:
Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.  Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Yum.