charred corn with burnt butter & paprika salt
Handful of fresh coriander leaves, finely chopped Handful of fresh continental parsley leaves, finely chopped 4 sweetcorn cobs, husks pulled back, silks removed (see tip) 80g butter, softened Salt flakes 1 garlic clove, thinly sliced 12⁄ long fresh red chilli, chopped 1 lime, plus extra wedges, to serve
1 tbs salt flakes 12⁄ tsp smoked hot paprika
1 Light a wood or charcoal fire, or preheat the barbecue on high. Spread the herbs out on a tray. 2 For the paprika salt, combine the salt and paprika in a small bowl. 3 Once the flames have died down and the coals have a coating of white ash, brush corn with a little butter, season with salt and grill for 3-4 minutes, turning once or twice, until tender and nicely charred. 4 Heat a frying pan over medium heat and add remaining butter. When the butter begins to foam and turn slightly golden, add garlic and chilli and cook briefly until fragrant and lightly golden. Take the pan off the heat and stop the cooking with a good squeeze of lime. 5 Add the corn to the pan and roll in the butter to coat well, then roll the corn in the herbs. 6 If you don’t have the husks on the corn, push skewers into the cobs. Plate up the corn and finish with a little more lime juice and a sprinkling of paprika salt. Serve with lime wedges and extra paprika salt on the side. The party has started!
Try to get your corn with the husks still on – that way you can just strip the husks back and have something to hold onto. If you can’t find any with husks on, then skewers will keep you out of trouble.