Chilli Lime Butter Corn on the Cob

Yield 6

Ingredients:

6 ears corn, husked

1/4 pound butter at room temperature, plus 3 tablespoons

2 teaspoons finely chopped chilli

1 tbsp finely chopped coriander

Zest Element Lime Powder

Kosher salt

Freshly ground black pepper

Method:

In a small bowl, whisk together 1/4 pound of butter, fresh chilli, coriander ZE Lime powder until thoroughly combined. Set aside

Heat the BBQ

Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminium foil.

Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

Open the foil, slather each ear in the chilli-lime butter, serve with extra lime powder