24/02/2022
Charred Corn with Maple Butter
When I was ten, we travelled to Greece and it was the first time I had corn grilled over the coals, from a street vendor in Athens. I remember that first taste of sweet, chewy, charcoaled sweetcorn and the delight of holding it like a lollipop and nibbling away as we roamed the streets. I remember my sister and I begging Mum for another one whenever we passed the vendors. In later years, I would challenge my kids to a corn race to get them to quickly eat up every niblet and still now, charred corn slathered in a flavoured butter is a barbecue favourite.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 125g butter, softened
- 2 tablespoons maple syrup
- 4 corn on the cob with husks
- sea salt, for sprinkling
- chilli flakes, for sprinkling
Method
- Blend butter with maple syrup until smooth.
- Peel back the husks on the corn, removing the silk. Remove the coarse outer leaves, and tie the remainder together using a strip of leaf.
- Chargrill on all sides until lightly blackened. Butter all over and sprinkle with salt and chilli to taste.
- Serve with a knob of Maple Butter on top.
- VARIATION Chilli flakes can be swapped with smoked paprika, chopped herbs or a good sprinkle of grated parmesan. Honey or sweet chilli sauce can be used in place of maple syrup.
Tips
- TIPS Fresh corn will lose sweetness the longer it is stored, so use it soon after buying.
- STYLING Always sprinkle spice or herbs from a height and the dish almost designs itself!
- DRINK MATCH Pinot grigio or hazy pale ale.
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