Fiery Corn on the Cob
Corn on the cob or sweet corn has to be one of the most delicious vegetables nature produced. I just love them, either boiled whole with a simple knob of butter, or as I lately enjoy, with a heavy splash of extra virgin olive oil, sea salt and a heavy grind of freshly ground black pepper. Such a simple sweet and slightly nutty tasting vegetable, full of fibre and natural goodness.
Being such a lover of this underestimated vegetable, I thought it would be nice to take the dear o’l corn to another level by enjoying a cob with a lightly spiced, homemade coriander and chilli butter (the spicy heat lies in your hands; add several fresh chillies for a fiery blast or just one for the moderate tingle).
Traditionally the corn is barbecued, however, it is possible to use a traditional hot grill.
Enjoy either on their own, or as an accompaniment with barbecued (or roasted) meats, poultry or vegetables.
Ingredients
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6 ears of fresh corn- outer husk removed
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Sea salt- to taste
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1 recipe of coriander chilli butter
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Coriander Chilli Butter:
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250g unsalted butter- softened
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1 handful fresh coriander- chopped
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1 fresh red or green chilli- finely chopped
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1 tbsp lime juice
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Pinch of sea salt
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Freshly ground black pepper
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Garnish:
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Extra quarters of fresh lime- juice only
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Sprinkling of sea salt- to taste
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Freshly ground black pepper- to taste
Instructions
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Prepare the coriander chilli butter:
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01 Place all ingredients into a food processor and blend smooth. Turn out onto a sheet of cling film and roll up like a sausage. Place in the freezer for up to 45 minutes or until firm. Serve in thick slices.
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Prepare the corn:
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02 Remove any excess husk or outer layers. Wash, place in a saucepan of water, bring to boil and simmer until tender. Refresh in cold water and drain well.
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To barbecue:
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03 Brush the corn with melted butter and cook all over until hot and slightly charred.
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To serve:
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04 Serve hot with generous slices of coriander chilli butter, a squeeze of fresh lime juice and a sprinkling of sea salt.
Notes
The corn can be pre-cooked the night before and reheated on the barbecue, and the easiest way to slice the coriander chilli butter when frozen is with a hot knife heated by dipping in hot water. Plus if you have any left over coriander and chilli butter it can be re-wrapped, chilled or frozen to be used another time. If you do not wish to use the barbecue then place the sweetcorn under a hot grill.
