• 4 sweetcorn, preferably still in the husk
  • Sunflower oil

For the flavoured butter:

  • 100g (4oz) butter
  • 1 red chilli, finely chopped
  • 1 teaspoon freshly grated root ginger
  • 2 tablespoon finely chopped fresh coriander
  • 2 teaspoon honey
  • Grated zest and juice of 1 lemon or lime
  • Salt and freshly ground black pepper

Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavoured butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavoured butter on top of the hot corn.