Rinse 4 uncooked corn on the cobs under the tap and wrap each one in tin foil with a little water. Cook them over in-direct heat for 30 minutes.
Soften 100g of butter in a bowl and add the juice and zest of one lime, 1 finely chopped medium red chilli, 10g of chopped coriander leaves and a good twist of black pepper.
Once the corn is cooked, carefully remove from foil. Baste with the chilli butter and barbecue over direct heat for five minutes basting and turning until the desired colour is reached.
