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Barbecue Corn with Jalapeño sauce Butter

This is a simple summer barbecue plate with a very FERMARY twist. Sweet corn and asparagus are grilled until smoky and charred, then covered generously with melted warm jalapeño butter made with FERMARY Jalapeño Sauce. The sauce brings brightness,...

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

4 - 6 sweetcorn cobs

Large bunch of asparagus

Handful fresh salad leaves

100g butter

2 - 4 tbsp FERMARY Jalapeño Sauce plus extra for dipping

100g -150g feta, crumbled

½ tsp smoked paprika

Fresh mint leaves

1 lime, cut into wedges

Sea salt & black pepper

Extra FERMARY Jalapeño Sauce, for dipping

Method

Melt the butter gently, then let it cool slightly before stirring in the FERMARY Jalapeño Sauce. Mix until smooth and golden.

Place the corn on the barbecue and grill until sweet, smoky, and lightly charred. Add the asparagus and grill until tender but still vibrant.

Arrange the fresh salad leaves on a serving plate. Add the grilled corn first, followed by the asparagus.

Spoon the jalapeño butter generously over the hot vegetables, letting it melt into the charred edges.

Finish with crumbled feta, a sprinkle of smoked paprika, fresh mint leaves, and a good squeeze of lime.

Serve with fresh salad leaves and a small bowl of extra FERMARY Jalapeño Sauce on the side for dipping.

Recipe Note

Sweet corn, smoky barbecue edges, salty feta, bright lime, fresh mint, and golden jalapeño butter — this is joyful summer food with a fermented FERMARY lift. Simple, vibrant, and made for summer tables.

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