GRILLED CORN WITH JERK BUTTER

Grilled corn with jerk butter image

Spice up sweetcorn cobs with a jerk-seasoned butter, mellowed by maple syrup - omit the bacon for a vegetarian barbecue side dish

Provided by Jane Hornby

Time 30m

Number Of Ingredients 12

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Ingredients

2 thumb-sized pieces ginger
250g pack butter , softened
2 tbsp thyme leaves , roughly chopped
½ tsp ground allspice
½ tsp freshly ground nutmeg
3 garlic cloves , crushed
3 spring onions , finely chopped
1-2 scotch bonnet chillies, finely chopped
1 tbsp maple syrup (or use light brown sugar)
zest 2 limes
8 large sweetcorn cobs
8 rashers streaky bacon (optional)

Steps:

To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

Nutrition Facts : Calories 315 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.1 milligram of sodium