Corn on the cob with sumac and lime-zest butter

Corn on the cob with sumac and lime-zest butter

By
From
Saraban
Serves
6
Photographer
Mark Roper

Charcoal-grilled corn cobs are a popular street snack in Iran, and corn is very well suited to the barbecue on summer days. But for those times you don’t want to set a fire or wait for the barbecue to heat up, this method of boiling sweetcorn until it is tender and then frying it in spicy butter is a real treat. Serve the cobs as a snack, quick supper or side dish.

Ingredients

Quantity Ingredient
sea salt
4 corn cobs
80g unsalted butter
2 lime, grated zest
2 teaspoons ground sumac
1 teaspoon freshly ground black pepper
1 lime, juiced

Method

  1. Bring a large saucepan of salted water to a boil. Meanwhile, peel the husks and trim the ‘silk’ away from the cobs, then cut each cob into thirds. Simmer the corn until tender – this can take up to 20 minutes, depending on how fresh (or unfresh!) the corn is. Drain thoroughly and allow to steam dry for a few moments.
  2. Melt the butter in a large frying pan. Add the lime zest, sumac and pepper and allow to sizzle for 10–20 seconds, swirling the pan gently. Once the zest has released its volatile oils, add the corn to the pan with the lime juice. Toss to coat and serve hot from the pan, adding salt to taste.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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