Paprika and lime butter corn on the cob
Serves 4 as a side
4 ears of corn
Olive oil, for brushing
½ teaspoon Pure Sea Salt in a Finer Flake
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
This recipe is one of three we are publishing to celebrate the launch of Castle Dairies beautiful new Welsh butter, made with none other than Halen Môn pure sea salt. Rich, creamy and absolutely delicious.
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.
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.
RECIPE + IMAGE: Anna Shepherd