Corn is finally appearing in all of its glory and for me, this is the epitome of summer. Straight on the barbie, shucked into salads and stuck between your teeth... how delicious!
Here's one of my favourite ways to dress up the humble cob – doused in heavily-spiced butter, freshly grated parmesan and a squeeze of lime.
Mexican Street Corn
serves 4 | to prep 5 minutes | to cook 15 minutes
4 ears fresh corn, in their husks
50g butter, softened
juice of 2 lemons
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
small handful fresh coriander leaves, finely chopped
salt and freshly ground black pepper
1 cup freshly grated parmesan
extra fresh coriander leaves to garnish
lemon or lime wedges to serve
Heat a barbecue grill plate to hot.
Run the corn ears under cold water and place in a microwave-proof dish. Microwave on high for 5 minutes — this steams the corn inside the husks, so it’s nice and juicy. If you don’t own a microwave, steam the ears of corn over a saucepan of simmering water for 5–6 minutes.
When the ears of corn are cool enough to handle, remove the husks and place the corn cobs on the grill plate for 8–10 minutes, turning frequently, until nicely charred.
Mix together the butter, lemon juice, garlic, paprika, chilli flakes, cumin and chopped coriander. Brush the cobs liberally with the butter mix. Season with salt and pepper and sprinkle with parmesan and extra coriander leaves.
Serve immediately with chunky wedges of lemon or lime.