Corn with herb but­ter and chipo­tle salt


Gourmet Traveller (Australia) - - Food -

The spring onions, the co­rian­der, the lime, the chipo­tle salt. All add in­ter­est here, but the but­ter brings it all to­gether – don’t hold back. Pic­tured p92.

3 corn cobs, husks and silk re­moved, cut into 3 pieces 2 tbsp olive oil 150 gm but­ter, diced and soft­ened 1/4 cup coarsely chopped co­rian­der 2 spring onions, green parts thinly sliced, white parts re­served for an­other use Lime wedges (op­tional), to serve

CHIPO­TLE SALT 1 tbsp sea salt flakes 1 tsp chipo­tle pow­der (see note)

1 Pre­heat bar­be­cue to high. Place corn in a roast­ing pan, toss with oil to coat, then place pan in bar­be­cue and roast corn, cov­ered and turn­ing oc­ca­sion­ally, un­til ten­der and start­ing to char (10-14 min­utes). 2 Mean­while, for chipo­tle salt, stir in­gre­di­ents in a bowl to com­bine.

3 Trans­fer hot corn to a serv­ing bowl, add but­ter, co­rian­der and spring onion and toss un­til but­ter melts and coats corn. Season with chipo­tle salt to taste and serve with lime.

Note Chipo­tle pow­der is avail­able from her­ and select del­i­catessens.

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