Charred corncobs with almond-saffron butter

Charred corncobs with almond-saffron butter

By
From
New Feast
Serves
4
Photographer
Alan Benson

Whenever we visit the Middle East, we are drawn to the glowing coals of street-stand braziers. They proliferate along the waterfront promenades and are dotted along alleyways and city squares. At night-time the air is thick with smoke and the mingled aromas of grilling food. While little meat skewers are inevitably associated with Middle Eastern countries, grilled chestnuts (in the winter) and corncobs (in the summer) often appeal to us more.

Charring adds a lovely smokiness to sweetcorn cobs, and they are wonderful on a hot summer’s night. If you don’t want to light a barbecue, then parboil the corn in salted water (which should take between 3–10 minutes, depending on the size and freshness of the corn), and finish them off on a hot griddle pan. Serve with a savoury butter of your choice, although the almond-saffron butter is one of our favourites.

Ingredients

Quantity Ingredient
4 corncobs
125g Savoury butters, use almond-saffron butter recipe
olive oil
salt and freshly ground black pepper
lime wedges, to serve

Method

  1. Peel back the husks from the corncobs and pull away and discard the silks. Submerge the husks (but not the cobs) in a bowl of water for 15–20 minutes, which will prevent them burning on the barbecue. At the same time, soak 4 lengths of string in water, too.
  2. Smear each corncob with a generous tablespoon of the butter, then shake off excess water from the husks and pull them back up around the corn. Tie in place with the wet string. Place the cobs on a charcoal grill and cook for 15–20 minutes, or until tender, turning regularly so they cook evenly.
  3. Alternatively, brush the corncobs generously with olive oil and cook them on the barbecue using the husks as a nifty sort of handle. This method gives the corn a lovely rustic charring. Then smear generously with the butter as you serve them.
  4. Season, to taste, and serve with more almond-saffron butter and lime wedges.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again