• 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


  1. 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.
  2. Meanwhile, mix the butter, paprika, chilli and walnuts together in a bowl and season.
  3. 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.
  4. Serve sprinkled with the coriander.