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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.