Serves 6
INGREDIENTS
6 super-fresh corncobs, in their husks
100 g (3½ oz) butter
2 teaspoons chipotle powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
a few tablespoons chopped coriander (cilantro) leaves
limes, for squeezing
METHOD
1 Peel the husk back from the corn, as you would peel a banana, and remove the silk (the fine stringy bits). Fold back the husks so the corn is protected from the fire. Over some modest coals, using a grate, chargrill the corn until it starts to brown a bit. You can also do this on a hotplate, on which it is easier to control the heat, but it isn’t quite as good in terms of the flavour.
2 Turn the corn so it browns a bit on all sides; the kernels will be steaming in their own juices as the corn heats. Good corn will only need a bit of heating. Don’t use old cobs.
3 Mash the butter with the spices and add a pinch of salt and then the coriander.
4 Serve the corn with the butter, perhaps some more spice mix, and limes on the table.
Recipes and Images from Summer on Fat Pig Farm by Matthew Evans, Published by Murdoch Books
