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Corn With Smoked Paprika & Coriander Butter

Corn With Smoked Paprika & Coriander Butter

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.

Corn Smoked Paprika & Coriander ButterRecipes and Images from Summer on Fat Pig Farm by Matthew Evans, Published by Murdoch Books

Written by TheCarousel

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