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Sponsored by: Riverford Organic Vegetables
Corn on the Cob with Red Pepper and Chive Butter
| Published: 29th September 2008 10:09 |
Preparation Time: 30 mins
Cooking Time: 30 mins
Serves: 8
Ingredients
2 red peppers
125g softened butter
1 garlic clove, crushed
1 chilli, chopped
1 tsp sweet chilli sauce
1 tbsp chopped chives
8 corn cobs
sea salt and freshly ground black pepper
Instructions
- Roast the red peppers in a hot oven or under the grill until the skin is lightly blackened.
- Place the peppers in a bowl, cover with cling film and leave for 20 mins to help loosen the skins. Peel, discarding the skin and seeds.
- Put the butter, peppers, garlic, chilli and chilli sauce in a food processor and process until well combined. Stir in the chopped chives and some salt and pepper.
- Boil or barbecue the corn cobs until tender, then smear the butter on them while still hot.
Recipe taken from the Riverford Farm Cook Book, available now to order with your vegbox.
Courtesy of River Nene
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Comments
Phyllis BAt 16:49 on 1st October 2008, Phyllis B commented:
Sounds delicious, just replace the butter with soya margarine and you have a great Vegan dish ready for World Vegan Day in November.
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