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BBQ Sweetcorn with Chilli Butter and Cheese

The popular BBQ side becomes the star of the show in this Spanish-inspired recipe. Sweetcorn is grilled in its husk before being topped with lashings of chilli butter and cheese.

4 fresh sweetcorn in the husk
100g finely grated Manchego cheese

Chilli butter:
125g salted butter
1 tbsp sweet smoked paprika
2 red chilli finely diced
1 green chilli finely diced
1 large banana shallot finely diced
4 cloves garlic smashed and finely chopped
20g fresh coriander finely chopped

Bravas mayo dip:
200ml extra thick mayonnaise
50ml Spanish Passion Brava Sauce (sold in Barton Grange Farm Shop)


Place all the chilli butter ingredients into a mixing bowl and beat until smooth and set aside.
For the mayo dip mix the mayonnaise and Brava sauce together and chill until needed.
Gently pull the leaves of the husk down to the base, tightly twist and tie with string. Remove the silk from the corn and discard.
In a large pan of salted boiling water, blanch the corns for two minutes and refresh in iced water. Drain when cold.
Chargrill the corn on your BBQ or grill until the kernels start to blister and colour.
Once the corn is cooked, remove from heat. Serve with plenty of chilli butter, a generous sprinkling of grated Manchego cheese and a couple of spoonfuls of Bravas mayo dip on the side.

Recipe courtesy of Spanish Passion