Cobettes with sun-dried tomato chilli butter
These cobettes make the perfect barbecue side, slathered in a punchy sun-dried tomato and chilli butter and ready in under 30 minutes. Recipe and image courtesy of Asda, asda.com
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Serves: 8
Ingredients
- ½ x 150g pack Asda sun-dried tomatoes antipasti, drained
- 1 red chilli, deseeded and roughly chopped
- ½ tsp fennel seeds, lightly crushed
- ½ tsp garlic granules
- 1 tsp paprika
- 100g salted butter, at room temperature
- ¼ x 25g pack flat-leaf parsley, finely chopped
- 2 x packs Asda sweetcorn cobettes
Method
Step 1
Blitz the sun-dried tomatoes, chilli, fennel, garlic and paprika in a food processor until very finely chopped. Add the butter and most of the parsley (reserve some to garnish); whizz until just combined.
Step 2
Heat the barbecue until hot. Spread ¾ of the flavoured butter over the cobettes, making sure you get in between the kernels. Sit the cobettes on a double layer of foil and scrunch up the sides to make a foil tray.
Step 3
Cook on the barbecue (or griddle pan) for 12-15 minutes, turning occasionally, until tender.
Step 4
Remove the cobettes from the foil tray and pop directly on the grill for 2-3 minutes, turning until starting to char. Transfer to a warm serving bowl, top with the remaining butter and toss to coat. Scatter with the reserved parsley, to serve.
