Sweetcorn recipe

British grown sweet-corn is one of the great eating delights at this time of year, especially when covered in melted butter with a twist of pepper.

When buying sweetcorn, choose cobs with the husk intact. This should be green and fresh-looking, with fine, silky threads. Kernels should be tightly packed and plump. If we’re lucky enough to get some more sunshine, make the most of it and cook the corn on an autumn barbecue. 

Sweetcorn with chilli butter

Serves: 4 as a first course


1 large red chilli
25g butter, softened
8 sweetcorn cobs


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Cook the chilli over the flames for 2-3 minutes until it’s completely blackened, turning it throughout. When it’s cool enough to handle, rub the skin off under cold water using rubber gloves to protect your fingers. Cut it in half and remove the seeds and stalk.

Finely dice the chilli and place it in a bowl. Add the butter and mix it well to combine. Set it aside until ready to serve.

Cook the sweetcorn on the grill for five minutes until the kernels are plump and juicy. Serve it immediately with a spoonful of the flavoured butter on top.

Mark Price is managing director of Waitrose (ask_mark@waitrose.co.uk)