08 Sep charred corn with spiced butter
There hasn’t been much opportunity to dust off the backyard BBQs this year, but I haven’t lost hope yet. I have faith that September will bring with it its usual autumnal glow and give us the chance to have a few dinners al fresco before the temperature drops. I love charred corn on the cob, and I’ve made a spiced butter this week to slather all over them. All we need now is some sunshine.
Corn on the Cob with Spiced Butter
Serves 2 to 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 large corn cobs (or 4 smaller pieces)
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of chilli flakes
Juice of half a lime
1 whole lime, to serve
Fresh coriander leaves, to serve
Steak, to serve
- If using fresh corn, remove the husks from the corn. Use a sharp knife to slice the corn in two, so that you have four pieces all together. Place in a pot of boiling water and bubble for ten minutes.
- Meanwhile, heat a drizzle of olive oil on a griddle pan. Drain the corn and finish them with five or ten minutes on the hot griddle pan, cooking until they have nicely blackened. These would be delicious finished on an outdoor BBQ as well.
- Make your spiced butter by putting the butter, coriander, cumin and chilli flakes into a saucepan. Melt the butter over a gentle heat, stirring so that everything combines nicely. Squeeze in the juice of half a lime.
- Serve your charred corn with spiced butter. Slice the lime into wedges to serve on the side for squeezing. Finely chop some fresh coriander and sprinkle over the top. Serve with steak, cooked to your liking.
These recipes first appeared in The Irish Independent on September 3rd