Two Ways with Corn

Two Ways with Corn

  • Serves 4

Ingredients

  • Corn cobs, husks removed and boiled for 2 minutes in salted water - 4

Spicy Jalapeño Butter

  • Jalapeños, finely diced - 1 Tbsp
  • Shallot, finely diced - 1
  • Coriander, finely sliced - 1 Tbsp
  • Butter at room temperature - 1 Tbsp
  • Salt to taste
  • Pepper to taste
  • Chopped parsley to serve

Garlic Herb Butter

  • Butter at room temperature - 1 Tbsp
  • Cloves garlic, crushed and finely sliced - 2
  • Parsley - 1 Tbsp
  • Lemon for zest - 1/2
  • Salt to taste
  • Pepper to taste

Method

Spicy Jalapeño Buttered Corn

  1. Preheat the BBQ. In a bowl combine the jalapeños, shallot, coriander and butter. Season and set aside.

  2. Place the corn on the hot grill to create grill marks. Baste with a little butter. When evenly marked remove and place a spoonful of the jalapeño butter on top and serve sprinkled in parsley.

Garlic Herb Butter

2 Tbsp butter at room temperature 2 garlic cloves, crushed and finely sliced 1 Tbsp parsley Zest of half a lemon Salt and paper to taste

Method 1.Combine all ingredients into a bowl. You can mix by hand to ensure everything is evenly combined. 2.Roll in cling film to form a cylinder. Place into freezer for a few minutes. Slice, remove the cling film and place on top of blanched, barbecued corn.