Grilled corn with jerk butter

Contains pork – recipe is for non-Muslims only
Spice up sweetcorn cobs with a jerk-seasoned butter, mellowed by maple syrup – omit the bacon for a vegetarian barbecue side dish

Prep:15 mins
Cook:15 mins

Serves 8
Easy

Nutrition per serving

kcal 315
fat 27g
saturates 17g
carbs 14g
sugars 4g
fibre 2g
protein 3g
salt 1.1g

Ingredients

2 thumb-sized pieces ginger
250g pack butter, softened
2 tbsp thyme leaves, roughly chopped
½ tsp ground allspice
½ tsp freshly ground nutmeg
3 garlic cloves, crushed
3 spring onions, finely chopped
1-2 scotch bonnet chillies, finely chopped
1 tbsp maple syrup (or use light brown sugar)
zest 2 limes
8 large sweetcorn cobs
8 rashers streaky bacon (optional)

Method

To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1?2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt.