Corn on the Cob with Herbed Butters
Photography by Aaron McLean.
This is the most delicious way to enjoy corn – cooked on the cob with lashings of flavoured butter, best served outside with a large napkin.
INGREDIENTS
Corn on the cob.
Flavoured Butters
150 grams of unsalted butter, at room temperature
sea salt and freshly ground pepper
Roasted Garlic and Chive Butter
10 whole unpeeled cloves garlic, roasted in tinfoil until soft
2 tablespoons of finely chopped chives
Chilli, Lime and Coriander Butter
1 whole long red chilli, halved, seeded and finely chopped
finely grated zest of 1 lime
2 tablespoons of chopped coriander
Blue Cheese Butter
50 grams good blue cheese
1 teaspoon Dijon mustard
Roasted Red Capsicum Butter
½ roasted capsicum, finely chopped
few drops of Tabasco sauce
1 clove garlic, crushed
Smoked Paprika and Cumin Butter
1 teaspoon sweet smoked paprika
1 teaspoon cumin seeds, toasted and roughly ground
1 tablespoon finely chopped flat leaf parsley
Black Olive, Anchovy and Lemon Butter
12 black olives, pitted and finely chopped
6 anchovy fillets, finely chopped
zest of ½ a lemon
1 clove garlic, crushed
Parmesan, Basil and Garlic
30 grams finely grated Parmesan
½ cup basil leaves, finely chopped
1-2 cloves garlic, crushed
METHOD
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.
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