Country Life celebrates the best of British with recipes from
chef and "Buy British" campaigner Marcus Wareing

• Serves: 4

Ingredients

Smoky Butter

• 50g Country Life Unsalted butter, softened
• ½tsp smoked paprika
• ½tsp table salt
• ½ medium-sized red chilli, finely diced
• ½ clove garlic, peeled and crushed
• ¼ bunch coriander, chopped

Sweetcorn

• 4 cobs sweetcorn, husks removed
• 1tbsp vegetable oil

Method

1. Mix all the ingredients for the butter together. Form the mixture into a sausage shape, wrap it in cling film and place it in the fridge for 30 minutes.
2. Allow the barbecue to heat up. When hot, rub the corn cobs with the vegetable oil then place them on the barbecue until they are cooked through and have turned a deep colour on the outside.
3. Dice the butter and dot it over the top of each cob. Serve immediately.