BBQ'd Sweetcorn with Rockin' Moroccan Butter

BBQ'd Sweetcorn with Rockin' Moroccan Butter

Heat the BBQ (or, a skillet) to a medium heat.

In a small mixing bowl, combine the softened butter and Simon Gault Home Cuisine Moroccan Seasoning.

Trim any loose husk from the corn before placing them on the BBQ to cook for 20 minutes, rotating slightly every five minutes.  Take the corn off the BBQ, remove the husk completely, and break the cobs in half.

Toss the corn halves in a bowl with the Moroccan butter and chopped coriander.

Transfer to a serving bowl and squeeze lime juice over the whole dish.  Enjoy!