Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Barbecued corn on the cob recipe

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Ready in 25 minutes

4 cobs of corn
125g softened butter
1 deseeded and finely chopped red chilli
Handful of chopped fresh coriander

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1. Put 4 cobs of corn into a large bowl of cold water to soak for 30 minutes.
2. Beat together butter, red chilli and chopped fresh coriander. Shake off the excess water from the corn and put each onto a sheet of foil. Divide the butter between each and wrap up in the foil.
3. Cook on the barbecue over a low to medium heat for 25-30 minutes, turning occasionally. Open carefully, making sure you don’t lose any of the flavoured butter.

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