- Corn on the Cob x 2
- Butter 50g
- Red Chillis x 2
- Spiced Carrot Chutney x 4 tesaspoons
Take your corn on the cob to the next level. Mix the Spiced Carrot Chutney into the butter, this is easier at room temperature. Place the corn on the barbecue grill and cook over a medium-high heat. Brush the Spiced Carrot Chutney butter over the corn and turn until cooked on all sides. Garnish with diced fresh chilis and coriander.
Recipe & Styling: @RobtheSnack