Paprika and Lime Butter Corn On The Cob
India-corn ar y Cobyn gyda Phaprica a Menyn Leim
Made with
Pure Sea Salt in a Finer Flake
Pure Sea Salt in a Finer Flake
When British sweetcorn is available during its short season in August and September, this sharp and spicy flavoured butter is the perfect accompaniment. — If the corn is covered in papery husks, pull them back and brush the cobs with oil to coat. Season the corn all over with salt and pepper.
Ingredients
- 4 ears of corn
- Olive oil, for brushing
- ½ teaspoon Pure Sea Salt in a Finer Flake
- Black pepper
- 100g salted butter (or 100g unsalted butter and ¼ teaspoon Pure Sea Salt in a Finer Flake), at room temperature
- Zest of a lime and juice of ½
- ½ teaspoon hot smoked paprika
- 2 garlic cloves, peeled and crushed or finely grated
- Wedges of lime, for serving
Method
- Cook on a barbeque, hot griddle pan or under the grill (if using a grill or griddle pan, discard the husks as they will burn, whereas on the barbeque they can be kept away from the heat source).
- When the corn has turned a vibrant shade of yellow and is tender to the point of a sharp knife, it’s ready. It will taste even better if there is some charring in places for a smokier flavour.
- While the corn is cooking, mix the remaining ingredients, except the lime wedges, together in a small mixing bowl until combined. The butter can be made in advance and kept covered in the fridge until ready to use, if preferred.
- Serve the hot corn with generous knobs of the flavoured butter spread over the kernels, and wedges of lime for squeezing over.
