Lime Chilli Feta Butter Recipes

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

Steps:

• Cook the corn cobs in a large pan of boiling water for 5 mins. Remove the pan from the heat and leave the corn in the water until ready to grill.
• Heat a griddle barbecue using direct heat. Just before serving, remove the cobs from the water, pat dry and brush all over with mayonnaise and chilli flakes. Season to taste, then cook for 5 mins, turning regularly until grill marks appear. Sprinkle the cobs with feta and coriander, then serve immediately with lime wedges to squeeze over when eating.

Steps:

• To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
• Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
• Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.