Baked corn

Baked corn

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

I loved Warner Brothers ‘Looney Tunes’ cartoons as a kid. They were highly influential on a young, silly mind, especially when it came to eating corn. There was the ‘buzzsaw’ method, where you would rotate the corn, eating as fast as possible, or ‘the typewriter’, eating two rows at a time from left to right, then ‘ding’ and back. We had little ‘corn forks’ – two prongs on each and the handle a mini plastic corn. A good, fast boil, a smear of margarine and that interminable time it took the temperature to abate so that your teeth didn’t feel like they were boiling in your gums.

Ingredients

Quantity Ingredient
80g butter, at room temperature
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried chilli flakes
1 teaspoon sea salt flakes
4 corn cobs
2 kaffir limes

Method

  1. Preheat the oven to 180°C.
  2. In a bowl, mix the butter, pepper, chilli and salt.
  3. Peel back the husks of the corn and remove and discard the silks.
  4. Spread the butter mixture evenly over each cob, then pull the husks back into place. Roll each cob in a square of baking paper. Twist each end and tie with butcher’s string. Bake for 30 minutes.
  5. Serve the corn cobs in their paper, with each diner unravelling their own parcel and squeezing over half a kaffir lime.

Note

  • If you have a square metre of dirt under the sun, grow your own corn.
Tags:
best
kitchen
basics
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best
pei modern
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