charred corn with burnt but­ter & pa­prika salt - - WEEKEND -

serves 4

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

pa­prika salt

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.

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