Recipes › Chilli Pepper (Super Hot) › Super Hot Chilli Butter Corn on the Cob
Super Hot Chilli Butter Corn on the Cob
Charred corn on the cob slathered with a super hot chilli compound butter that melts into every kernel — this is one of those absurdly simple things that is greater than the sum of its parts. The butter carries the chilli heat right through the corn as it melts, and a squeeze of lime and some flaky salt finish it perfectly. This is on the table in under 25 minutes.
Chilli Pepper (Super Hot) is in season now. More chilli pepper (super hot) recipes, or see what to sow this month where you are.
Ingredients
- 2 Chilli Pepper (Super Hot), deseeded and very finely minced
- 4 corn on the cob, husks removed
- 100 g unsalted butter, softened, at room temperature
- 2 garlic cloves, grated or crushed to a paste
- 1 tsp smoked paprika
- 2 lime, 1 zested and juiced, 1 cut into wedges for serving
- 10 g fresh coriander, finely chopped (optional)
- 1 tsp flaky sea salt
- 1 tbsp vegetable oil
Contains: milk.
Method
- Make the chilli butter first. Wearing gloves, combine the softened butter with the minced super hot chilli, garlic paste, smoked paprika, lime zest, and a good pinch of flaky salt. Beat together with a fork until evenly combined. Set aside at room temperature while you cook the corn.About 5 min
- Heat a griddle pan or heavy frying pan over a high heat until very hot. Brush the corn cobs lightly with vegetable oil. Place the cobs in the pan and char, turning every 3 to 4 minutes, for 12 to 15 minutes in total until the kernels are deeply golden and charred in patches on all sides.About 15 min
- Transfer the hot corn to a board or platter. Immediately spoon a generous amount of the chilli butter onto each cob and leave it for 30 seconds to melt. Use the back of a spoon or a pastry brush to spread the butter so it coats all the kernels.About 2 min
- Squeeze over the lime juice, scatter with coriander if using, and finish with a little more flaky salt. Serve immediately with the lime wedges.
Tips
- The chilli butter can be made days ahead and refrigerated — or roll it into a log in cling film and freeze it. It is brilliant melted over grilled fish, steak, or roasted sweet potato too.
- If you want maximum char, do not move the corn too often. Let each side sit undisturbed for 3 to 4 minutes before turning — that patience is what gives you proper caramelisation rather than just steaming.
- Deseeding the chillies reduces the heat somewhat but this is still going to be a seriously spicy butter. For a crowd where tolerance varies, use one chilli instead of two.
Ring the changes
- Cook the corn on a barbecue over direct coals for an even deeper smokiness — it takes about the same time.
- Stir 40g of finely grated parmesan into the chilli butter before serving for a Mexican elote-style twist — the saltiness and richness are exceptional against the heat.
Keeping it
Leftover chilli butter keeps in the fridge for up to 5 days or in the freezer for 3 months. Cooked corn is best eaten immediately but can be stored in the fridge for 1 day and reheated in a hot pan.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 1,918 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
Dubu jorim is a Korean home staple — firm tofu pan-fried until golden then braised in a sticky, intensely spiced sauce. This version uses fresh super hot chilli alongside gochujang and gochugaru to build a layered, complex heat that is far more interesting than simple spice. The sauce lacquers the tofu as it reduces, giving you crispy-edged pieces glazed in something genuinely addictive.
40 min · medium · Chilli Pepper (Super Hot)This is a shakshuka where the chillies are the main event, not the background warmth. Super hots are roasted alongside late-summer tomatoes until they blister and sweeten, then the whole lot is blended into a deep, smoky, ferociously flavoured sauce. Eggs are poached directly in the sauce and served with plenty of bread for mopping.
1 h · medium · Chilli Pepper (Super Hot)A slow-cooked Mexican-inspired mole built around the deep, fruity heat of fresh super hot chillies, dark chocolate, and a raft of toasted spices. The chillies are the backbone here — not a seasoning, but the very soul of the sauce. Serve over braised lamb shoulder with warm tortillas and cooling crema.
3 h · challenging · Chilli Pepper (Super Hot)
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.