This Indian spiced butter is a great way of adding flavour to corn on the cob or other vegetables. The Indian spices and lime in the butter are sure to spice up the food at a summer barbecue!
One of my favourite vegetables to pick at our local pick your own farm Garsons PYO is corn on the cob. It's become one of those vegetables that I look forward to every year! And corn on the cob is just amazing with this Indian spiced compound butter.
Serving the corn with a flavoured butter is such an easy way of making the corn come alive. The lime juice is absolutely delicious in the butter too as it goes so well with the spices. The Indian spices, lime and butter really do bring this sweetcorn to life. Why not try it on this air fried corn on the cob too?
Ingredients notes for Indian spiced butter
To make this tasty corn on the cob with Indian spiced compound butter you'll need:
- Butter - You can use unsalted butter and add a little salt or salted and then you won't need to add extra.
- Spices - I use a mixture with cayenne pepper, crushed chilli flakes, paprika, cumin, coriander, ginger and black pepper.
- Coriander(cilantro) leaves - I try to add some fresh leaves but have also used dried coriander leaves which work well too.
- Lime juice - Fresh lime juice is best and if you can add some zest too then that will up the flavour even more
- Corn on the cob
How do you make Indian spiced butter?
It's super super easy to make this spicy butter. First of all make sure that the butter you are using is soft, not melted but easy to mash with a fork. The best thing to do is to leave it out of the fridge for a couple of hours before you make the recipe.
When you are ready to make the butter just put all the ingredients in a bowl and mash together with a fork. Spoon the butter onto a piece of cling film and roll up into a sausage shape. Then just pop it in the fridge to set. Or if you want it to set more speedily then put it in the freezer for 20 minutes.
To serve it with the corn just unwrap the butter and cut slices of it to serve on top of the hot corn on the cob.
You can boil the corn until it's ready or parboil it and then finish it off on the bbq. It's totally up to you. You don't even need to serve it with corn, any vegetables are great with this spicy butter, even steak or fish would go with it.
Can you adapt this spiced butter recipe?
One way of adapting this spiced butter recipe is to enhance the lime flavour. You can intensify the lime by using the lime zest as well as the lime juice. You can also experiment with the balance of spices. I find the chilli heat of the chilli flakes in the butter is not very strong once it has melted onto the corn so I like to sprinkle some more on when serving too!
However, I know tastes vary so you can omit the chillies if your family are not so keen on them. On the other hand, maybe your and your family love really hot and spicy recipes. If so, increase the quantities!
I haven't included it in this recipe but sometimes I also add a clove of crushed garlic to the butter. Garlic and butter is always a great combination and it's great with the spices too.
How else can you use this spiced butter?
If, like my husband, you are not keen on corn, you could use the butter on other vegetables. It is delicious on broccoli and green beans.
It's also a great recipe to use on steak, chicken or fish. You can even spread some on some toast to go with soup.
If you love flavoured butters but aren't sure about the spices then why not try my lemon garlic butter?
How to store this Indian spiced butter
If you wrap the butter up well it should keep for at least a week in the fridge. If you want it to last longer then you can store it in the freezer for up to 6 months.
When I first tested this recipe I was worried that the lime juice wouldn't mash into the butter. But I needn't have worried! Even if it doesn't appear to mix in well at first, just keep going and it soon comes together.
Indian Spiced Butter on Corn on the Cob
- 100 g butter at room tempterature
- ¼ teaspoon cayenne pepper
- ½ teaspoon crushed chilli flakes
- ¼ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon ground ginger
- 1 tablespoon coriander leaves Can be replace with 1 teaspoon dried coriander leaves
- 1 pinch salt
- 1 pinch black pepper
- ½ lime juice
- 6 corn on the cob
- Put the butter in the microwave for 20 seconds to soften it if it is not already at room tempterature.
- Put all the ingredients except the corn into a bowl and mash with a fork until the lime juice and spices are thoroughly mixed into the butter.
- Spoon the butter onto some cling film and roll it up into a sausage shape and put it in the fridge to harden.
- Boil the corn for 5 minutes. You can serve it now or put it on the barbecue or on an oiled griddle pan for a couple of minute to get some charring on the outside.
- Serve each piece of corn with a slice of butter on top.
More Barbecue Recipes
This flavoured butter is brilliant if you're having a barbecue. It's just so tasty on freshly charred grilled corn and other barbecued foods. If you're looking for more recipes that are perfect for a barbecue then how about one of these recipes?
Keep in touch
Do let me know if you make this Indian spiced butter or any of my other recipes. I love to get feedback from readers.