Serves
4
Prep Time
5 minutes
Cook Time
15 minutes
4 Whole Corns (Bhutta)
100 g Butter
4 Tbsp. Pepperwicks Burnt Chilli Oil
- Roast the bhutta over an open flame.
- Add butter and chilli oil in a pan. Toss the roasted corn for 2 minutes until well coated.
- Drizzle the remaining chilli oil and butter over the corn. Serve hot.
- You can also use frozen corn kernels instead of using whole corn.
- You can also boil the corn and then toss it with butter and chilli oil. Ensure you boil the corn cob along with sea salt.
