for 4 person

Chilli butter

80 g	butter, soft
½ tbsp	liquid honey
1	garlic clove, squeezed
1 tsp	chilli flakes
¼ tsp	salt

Sweetcorn/chicken

2	cooked corn cobs (each approx. 120 g)
500 g	Skinless chicken steaks
1 tbsp	olive oil
¾ tsp	salt
a little	pepper

Tomato salad

2 tbsp	white balsamic vinegar
1 tbsp	olive oil
¼ tsp	salt
400 g	different coloured cherry tomatoes, cut in half
4 sprig	oregano, leaves torn off

How it's done

Chilli butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Add the honey, garlic and chilli flakes, mix, season with salt. Set aside the chilli butter.

Sweetcorn/chicken

Brush the sweetcorn with half of the oil. Brush the chicken with the remainder of the oil, season.

Charcoal/gas/electric grill

With the lid down, grill the sweetcorn and chicken over/on a medium heat (approx. 200 °C) for approx. 12 mins. on all sides. Cut each of the corn cobs into 4 pieces, brush with a little chilli butter.

Tomato salad

Whisk the balsamic and oil in a bowl, season with salt. Add the cherry tomatoes and oregano, mix. Plate up the tomato salad with the sweetcorn and chicken, serve with the chilli butter.

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