Turn up the heat

Chipo­tle chilli but­ter takes sweet corn to an­other level

Life & Style Weekend - - EASY EATING - Con­tact Mag­gie at mag­gies.col­[email protected]­pond.com

IT’S EASY to avoid heat­ing up the kitchen in the steamy weather we’ve been suf­fer­ing over the sum­mer break. Apart from be­ing sucked into mak­ing jams and chut­neys with all the won­der­ful stone fruits avail­able right now (more about that next week), I’ve done no cook­ing in­side at all. Ev­ery­thing has been done on the bar­be­cue, even the ve­g­ies. Flavoured but­ter is a won­der­ful ad­di­tion to any bar­be­cued food. I make up sev­eral batches at a time, us­ing dif­fer­ent in­gre­di­ents. Sim­ply form the but­ter into a log, roll in foil or plas­tic wrap and freeze for up to a month. It’s so easy to slice some rounds from the log, al­low to re­turn to room tem­per­a­ture, then add it to your plated food. As it melts it forms a de­li­cious, couldn’t-be-eas­ier sauce.

You can use just about any herbs and spices, while old favourites like gar­lic and lemon zest don’t go astray. Try chopped fresh sage when you are cook­ing pork chops, gar­lic and chopped fresh oregano for steak, and rose­mary and gar­lic with chicken.

This week, I cooked corn on the grill and ac­com­pa­nied it with a chipo­tle and co­rian­der but­ter. Chipo­tle chill­ies are avail­able in most su­per­mar­kets, canned in adobo sauce, a spicy Mex­i­can chilli-based sauce that packs a flavour punch. The chill­ies are not eye-wa­ter­ingly hot, but im­part a com­plex, smoky qual­ity. If you’re not fond of chilli heat, ad­just the quan­tity, but do give it a go.

Corn with chipo­tle but­ter

Serves 4

IN­GRE­DI­ENTS: ◗ 4 tblspn chopped chipo­tle chill­ies in adobo sauce or 2 whole chill­ies ◗ 125g un­salted but­ter at room tem­per­a­ture ◗ leaves from half a bunch of fresh co­rian­der, finely chopped ◗ 4 ears of corn with husks still at­tached ◗ fresh lime, to serve

METHOD: To make the but­ter – finely mince the chill­ies in adobo sauce. In a small bowl, com­bine chill­ies with adobo sauce, soft­ened but­ter and co­rian­der un­til blended. Place on a piece of foil or plas­tic wrap and roll into a log about 3cm wide; re­frig­er­ate un­til needed. But­ter can also be frozen for up to a month; cut off as many slices as you need while still frozen and al­low to thaw be­fore us­ing.

Oil and pre­heat the bar­be­cue. Pull back husks on corn and re­move the silk; dis­card. Re­place husks; if you can’t find corn with the husks still on, wrap cobs in foil.

Place on the bar­be­cue and cook for three min­utes on high; turn and cook for an­other three min­utes. Re­move from grill, care­fully re­move husks and place a few slices of but­ter on each cob. Serve im­me­di­ately with lime.


Flavoured but­ter lifts grilled corn to a whole new level.

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