BBQ corn on the cob with a smoky anchovy-spiked chilli sauce - finger licking good.
Equipment and preparation: You will need a barbecue for this recipe.
Preheat the barbecue to hot. Barbecue the corn until cooked through.
For the smoked chilli garlic butter, place all the ingredients in a food processor and blend for 30 seconds, or until the mixture is shiny and smooth.
Turn into a bowl and reserve.
To serve, top the corn with a spoonful of the soft butter, and serve immediately.
