1. In a bowl, combine all of the ingredients for the chilli garlic butter. Set aside. 

  2. Preheat the barbecue to a medium heat. Cut each of the ears of corn into three equal pieces. 

  3. In a bowl, toss the corn with the olive oil and a generous pinch each of salt and black pepper. 

  4. Place the corn on the barbecue and cook for 10-12 minutes, turning occasionally, until tender. 

  5. Slather the cooked corn with the chilli garlic butter, to serve. 

Nutrition Facts

Per Serving: 353k cals, 30.6g fat (17.7g saturated), 20.5g carbs (3.4g sugars), 3.9g protein, 3g fibre, 0.235g sodium 

Special OccasionsCuisinesBarbecue

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