Konro Grilled Corn with Chilli Butter

Grilled corn on the cob with char

Corn loves charcoal. On the Konro the kernels blister while chilli butter melts into the gaps.

Ingredients (serves 4)

  • 4 corn cobs, husks removed
  • 50g butter, softened
  • ½ tsp chilli flakes (or to taste)
  • Zest of ½ lime
  • Pinch of salt
  • Neutral oil, for brushing

Method

  1. Mix butter, chilli, lime zest and salt. Set aside.
  2. Brush corn lightly with oil. Grill over medium-hot coals, turning often, until charred in places and tender (8-12 minutes).
  3. Roll the hot cobs in chilli butter. Serve at once.

Tip: If the corn browns too fast, move it to a cooler zone and finish gently.