Name: Corn with Garlic Butter
Prep time: 10
Cook time: 10

Steps

Remove the seeds from the chilli and finely chop the chilli and the chives. Use a micro plane to grate the garlic into the mix and mash together with the feta and a pinch of salt. Add the lemon rind, juice and butter and work together until evenly combined.
Bring a large saucepan of water to the boil and cook the corn cobs for 5 minutes. Drain.
Preheat a chargrill pan over high heat. Brush the corn with the garlic butter mix and chargrill for 2-3 minutes, brushing with more butter, until lightly charred.
Serve immediately with a knob of garlic butter melted over the top.
To store any excess garlic butter lay a piece of plastic wrap on a bench and spoon the butter into the centre. Spread into an even line about 12cm long. Fold the plastic wrap over the butter mixture and roll into a log shape. Twist the plastic wrap at either end of the log to tighten and compact the log into an even shape. Place in the fridge, or freezer, until needed. Garlic butter will keep about a week in the fridge and up to 6 months in the freezer.

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