adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Charred corn with burnt butter, herbs and smoked paprika salt
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate corn with burnt butter, chili, and paprika salt.
Ingredients:
  • Handful of fresh coriander leaves, finely chopped
  • Handful of fresh continental parsley leaves, finely chopped
  • 4 sweetcorn cobs, husks pulled back, silks removed (see notes)
  • 80g butter, softened
  • Salt flakes
  • 1 garlic clove, thinly sliced
  • 1/2 long fresh red chilli, chopped
  • 1 lime, plus extra wedges, to serve
  • 9.60 gm salt flakes
  • 1.25 gm smoked hot paprika
Instructions:
  • Fire up your wood or charcoal grill, or preheat your barbecue on high heat. Arrange the herbs evenly on a tray.
  • Mix together the paprika and salt in a small bowl to create the paprika salt.
  • Once the coals are covered in white ash, brush corn with butter, season with salt, and grill for 3-4 minutes, turning occasionally, until tender and charred to perfection.
  • Heat a frying pan over medium heat and add the remaining butter. Sauté garlic and chili until fragrant and lightly golden in the foamy, slightly golden butter. Remove from heat and squeeze some lime to stop the cooking process.
  • Coat the corn with butter in the pan and then roll it in the herbs for a flavorful finish.
  • For huskless corn, insert skewers into the cobs. Plate the corn, drizzle with additional lime juice, and sprinkle with paprika salt. Serve with lime wedges and extra paprika salt for a festive presentation!

Similar Recipes