Smoked Chilli – Buttered Corn on the Cob
This smoked chilli – buttered corn on the cob is from the cookbook “Take 6 ingredients” by Conrad Gallagher. Ideally, sweetcorn should be cooked the moment it is picked, as the sugar soon converts to starch. The juicy sweetness is lost, so in an ideal world, you should put a large pan of water in the stove to bring to the boil, then go out and cut the cobs. But not many of us can do that which is why it is one of the few vegetables that I would recommend using frozen if you don’t have the access of good greengrocers who guarantees a swift supply. Serve this dish as an accompaniment to roast meat or game. Smoked chilli butter can also be used to flavour risotto, couscous, pasta and soups.
Unsalted butter softened – 50 grams
Chopped fresh red chilli (seeds removed) – 10 grams
Freshly grated root ginger – 1 tbsp
Chopped fresh coriander – 25 grams
Corn on the cob (preferably fresh, frozen will do) – 4 Large
- Place the dried chillies in a small pan with enough olive oil to just cover. Warm through gently, then leave to soak and reconstitute for at least 15 minutes or up to a couple of hours is fine.
- Drain the chillies, then finely chop, reserving the olive oil to use for cooking or in dressing.
- Place the butter in a bowl with the dried and fresh chillies, then ginger and coriander.
- Mix until well combined, then spoon onto a sheet of cling film in the shape of a log or sausage.
- Roll up the cling film to enclose the butter completely, then twist the ends to secure.
- Chill for at least 2 hours to firm up or up to 2 days is fine.
- When you are ready to serve, cook the corn in a large pot of boiling, salted water for 10 – 15 minutes or until tender, just be careful not to overcook it – when corn is in season it normally takes less time to cook.
- Drain from the pan and place on warm serving plates.
- Cut thin slices of the flavoured butter and arrange on top.
- Serve at once, just as the butter is beginning to melt.
- The recipe serves 4 people.