One of the few, truly seasonal veg that’s in our shops over summer. Popping it on the barbecue is one of my favourite ways of cooking it, along with a generous smear of these flavour-packed butters.
Serves: 4 - 6
INGREDIENTS
4–6 cobs sweetcorn in their husks
Smoky Chilli and Maple Butter
100 grams butter
2 cloves garlic, crushed
1 tablespoon maple syrup
2 teaspoons sriracha or other chilli sauce, or more to taste
½ teaspoon sea salt
½ teaspoon sweet smoked paprika
Curried Mustard Butter
100 grams butter
2 cloves garlic, crushed
1¼ teaspoons curry powder
1 teaspoon whole grain mustard
1 teaspoon grated fresh ginger
½–1 long green chilli, deseeded and finely chopped
1 teaspoon finely grated lime zest
½ teaspoon sea salt
METHOD
Put the corn in a large container and soak in cold water for a couple of hours, weighing them down to keep them submerged.
Carefully peel back the husks from the corn and pull off all the silk. Pat the corn dry then pull the husks back over the cob and secure the ends with string.
Cook the corn on the barbecue over a medium heat until tender, turning often, about 20–25 minutes.
To serve, peel off the charred husks and serve with both butters. Serves 4–6.
Smoky Chilli and Maple Butter
Put all the ingredients in a small pot and melt together. Simmer for 1 minute, stirring constantly. If making ahead, rewarm to serve. Makes 135ml.
Curried Mustard Butter
Melt 50 grams of the butter with the garlic, curry powder, mustard and ginger in a small pot. Let it gently sizzle for a couple of minutes to cook out the curry powder, stirring constantly.
Stir in the chilli, lime zest and salt, then tip into a bowl and cool. Stir in the remaining butter until well combined.
If making ahead, bring back to room temperature before serving. Makes 125 grams.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.