Ingredients:
- 4 corns on the cob
- 1-2 teaspoon olive oil
- 50g butter, softened
- ½ teaspoon smoked paprika
- 1 red chilli, finely chopped
- 25g California walnuts, finely chopped
- 1 tablespoon chopped coriander
Preparation:
- Rub the corn with a little oil and place on a BBQ or griddle pan, cook for 15-20 minutes, turning occasionally until slightly charred.
- Meanwhile, mix the butter, paprika, chilli and walnuts together in a bowl and season.
- Place the corn on a large sheet of foil, spread over the butter and wrap up the foil to seal. Place back on the BBQ or griddle pan for 5 minutes until the butter has melted.
- Serve sprinkled with the coriander.