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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

charred corn with spiced butter

There hasn’t been much opportunity to dust off the backyard BBQs this year, but I haven’t lost hope yet. I have faith that September will bring with it its usual autumnal glow and give us the chance to have a few dinners al fresco before the temperature drops. I love charred corn on the cob, and I’ve made a spiced butter this week to slather all over them. All we need now is some sunshine.

Corn on the Cob with Spiced Butter


Serves 2 to 4

Prep Time: 10 minutes

Cooking Time: 20 minutes


2 large corn cobs (or 4 smaller pieces)

Olive oil

100g butter

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

Juice of half a lime

1 whole lime, to serve

Fresh coriander leaves, to serve

Steak, to serve


  1. If using fresh corn, remove the husks from the corn. Use a sharp knife to slice the corn in two, so that you have four pieces all together. Place in a pot of boiling water and bubble for ten minutes.
  1. Meanwhile, heat a drizzle of olive oil on a griddle pan. Drain the corn and finish them with five or ten minutes on the hot griddle pan, cooking until they have nicely blackened. These would be delicious finished on an outdoor BBQ as well.
  1. Make your spiced butter by putting the butter, coriander, cumin and chilli flakes into a saucepan. Melt the butter over a gentle heat, stirring so that everything combines nicely. Squeeze in the juice of half a lime.
  1. Serve your charred corn with spiced butter. Slice the lime into wedges to serve on the side for squeezing. Finely chop some fresh coriander and sprinkle over the top. Serve with steak, cooked to your liking.

These recipes first appeared in The Irish Independent on September 3rd


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