We are fast approaching the best time of the year to be putting corn on the cob on the gas or charcoal grill. Supply is plentiful and the flavour of fresh corn on the cob is so sweet and full when compared to frozen or pre-packed options we see most of the year.
In the past, I have always served this staple veggie option as a side dish, but decided to give these recipes a go as a main course recently for lunch and I was not disappointed. You can choose to do all three or just one. What I would say is that this is not one for the faint-hearted given the butter used! The quantities used are enough for four corn on the cobs for each of the three ways. So let me take you from Mexico, to Spain and on to Italy!
Ingredients
|| Corn with Chilli and Lime Butter (Mexico)
▪ 6 tablespoons of unsalted butter, softened
▪ 3 tablespoons finely chopped fresh coriander leaves
▪ 2 tablespoons grated lime zest
▪ 2 tablespoons of honey
▪ 1 finely chopped red chilli (two if you do hot!)
▪ ½ teaspoon of sea salt
▪ 1/8 teaspoon ground black pepper
▪ 4 ears of fresh corn
▪ 4 lime wedges
|| Corn with Smoked Paprika, Peppers and Chive Butter (Spain)
▪ 6 tablespoons unsalted butter, softened
▪ 2 tablespoons chopped fresh chives
▪ 1 red or green pepper grilled and blackened on the grill
▪ 2 teaspoons smoked paprika
▪ ½ teaspoon sea salt
▪ 1/8 teaspoon ground black pepper
▪ 4 ears of fresh corn
|| Corn with Mixed Herbs, Parmesan and Lemon Butter (Italy)
▪ 6 tablespoons unsalted butter, softened
▪ 3 tablespoons finely grated Parmesan cheese
▪ 1 ½ tablespoons finely chopped fresh tarragon leaves
▪ 1 ½ tablespoons finely chopped fresh basil leaves
▪ 1 ½ tablespoons finely chopped fresh chives
▪ 1 teaspoon finely grated lemon zest
▪ ½ teaspoon sea salt
▪ 1/8 teaspoon freshly ground black pepper
▪ 4 ears of fresh corn
Cooking instructions
The method is the same for all three recipes above.
Prepare the gas or charcoal grill for direct cooking over a medium heat (180° to 230° Celsius)
In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly.
Spread each ear of corn very lightly with 1 or 2 teaspoons of the butter mixture.
Brush the cooking grates clean. Grill the corn over the direct medium heat, with the lid closed as much as possible, until browned in spots and tender. This should take 12 to 15 minutes. Occasionally turn the corn. Transfer the corn to plates and serve warm, spreading the remaining butter on top. On the chilli-lime butter corn, squeeze lime juice over the top as well to enhance the flavour.
Note: All three butter mixtures can be made in advance and refridgerated. Bring them up to room temperature before using so they are easier to spread on the corn.
By CHRIS WINSTANLEY
