Corn on the Cob with Herbed Butters

To boil: remove the husk and silk from each cob, leaving the stem on for ease of eating. Bring a large saucepan of water to the boil, add the corn and cook until just tender, depending on the freshness this can take 5–15 minutes. Drain and serve.

To barbecue: peel the husk back but do not remove. Remove all the silk then fold the husk back over the corn. Tie the ends with a piece of string so the husk protects the kernels. Put the corn in a container of water and allow them to soak for 15 minutes. This helps prevent the husks burning immediately you put them over heat. Place on a preheated barbecue and cook about 15 minutes, turning them every 5 minutes. Peel off the charred husks. If you prefer a more grilled flavour, place the cooked corn directly on the hot grill and quickly sear on all sides.

Flavoured butters: Mash the butter and flavourings with a fork, or combine in a food processor. Form into a log and wrap well in plastic wrap. Refrigerate for up to two weeks or freeze for up to a month. They are great to have on hand for impromptu entertaining and can also be served on grilled steak, chicken or fish, tossed through roasted vegetables, beans or asparagus.