This is just the perfect evening winter homemade snack. Do try it. I’m sure you’ll love it.
INGREDIENTS:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
125g butter, softened
2 teaspoons smoked paprika
1 long red chilli, seeded, finely chopped
1/2 cup finely chopped coriander
2 teaspoons finely grated lime rind
6 corn cobs, husks and silks removed
1 tablespoon olive oil
DIRECTIONS:
-Preheat a barbecue or chargrill on medium.
-Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander seeds and cook, tossing for 1 minute.
-Remove from heat and transfer to a mortar. Gently pound with a pestle until coarsely crushed. Transfer it to a small bowl and add the butter, paprika, chilli, fresh coriander and lime rind.
-Stir to combine. Season with salt and pepper. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.
-Lightly brush the corn with some oil. Cook on grill, turning for 10 minutes or until tender and slightly charred. Transfer to a serving dish.
-Thinly slice butter crossways. Top corn with butter slices and serve immediately.
Also Read:
Tomatoes and bacon egg muffins!!!
"Mushroom Pepper Fry" - You need to try and ta..
