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Charred Corn with Maple Spiced Butter

Charred Corn with Maple Spiced Butter

Brought to you by: Ixta Belfrage
    8 serving

Prep time:

Cook time:

Serves: 8

This quick and easy Charred Corn with Maple Spiced Butter from food writer and chef Ixta Belfrage features a super-versatile sweet, savoury and spicy butter that’s also incredible melted over grilled chicken, pork or steak. Serve the corn with a sesame chipotle salt and lime wedges for squeezing over – and for added smokiness, char the cobs on the barbecue instead. Looking for more Ixta Belfrage recipes? Look no further.
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  • 150g unsalted butter, well softened
  • 1½ tbsp maple syrup
  • 1 tbsp chipotle chilli paste
  • 1 tsp medium curry powder
  • ½ tsp toasted sesame oil
  • 3 tsp sea salt flakes
  • 1¼ tbsp chipotle chilli flakes
  • 8 corn-on-the-cob
  • 2 tbsp roasted white sesame seeds (we used Saitaku)
  • 2 limes, quartered


Step 1

First make the maple spiced butter – combine the butter, syrup, chilli paste, ½ tsp curry powder, sesame oil, 2 tsp sea salt and ¼ tsp chilli flakes in a bowl. Whip together with a balloon whisk until fluffy then set aside.

Step 2

Place a large griddle pan over a high heat until smoking. Carefully add the corn and cook for 8-10 mins, turning every now and then, until nicely charred all over.

Step 3

Meanwhile, make the sesame chipotle salt by using a pestle and mortar to roughly crush and combine the sesame seeds and remaining 1 tsp sea salt, 1 tsp chilli flakes and ½ tsp curry powder; you want some texture, not a powder, so don’t over-crush.

Step 4

Spread plenty of the flavoured butter onto each cooked cob; you could melt some of the butter and spoon it on top and around the corn, if you like. Sprinkle with the sesame chipotle salt and serve with the lime quarters for squeezing over. Leftover butter will keep for 1 week in the fridge.

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