Preparation Time: 60 Minutes
100 g Soft Butter
Grated Shell of 1 Organic Lime
½ TL Hela Chili Ground
½ TL Salt
Hela Ground Black Pepper
4 Corn on the Cob
Some Olive Oil to rub in
- Place the butter in a bowl and stir until frothy. Add the lime zest, chilli, salt and pepper.
- Place the butter on a piece of foil, roll up and place in the refrigerator for 30 minutes.
- Cook the corn on the cob in boiling salted water for 20 minutes. Remove and dry well. Rub with a little oil. Grill on the hot grill for 6 minutes.
- Place a slice of lime chili butter on the corn cob and melt.