If there’s one vegetable that speaks of summer, it’s the bright, sunshine yellow corn on the cob. The delightfully sweet vegetable is only around for a short time, and right now it’s coming out of our ears, so we thought it necessary to find four new ways to serve it that’s a welcome alternative to the trusty practice of slathering with butter and salt.
All recipes serve 4 people and are cooked without the husks.
1. With Smoky Butter
Start grilling the corn on the BBQ and while they’re cooking, in a small bowl, combine a tablespoon of softened butter, the juice and zest of one lime, half a teaspoon of smoked paprika, salt and pepper. Once the corn is cooked (in your chosen method), slather with the butter mixture.
2. With Herbed Goats Cheese Butter
Elevate your butter combination with this deliciously creamy and richer rendition. Combine 3 tablespoons of softened butter, 3 tablespoons of soft, herbed goats cheese, 2 cloves of diced garlic (lightly toasted in a pan prior), zest of half a lemon, and a pinch of Himalayan salt. Spread over either boiled or microwaved corn while still hot.
3. With a Pesto Rub
At this time of year, it’s likely that you have an abundance of basil in the herb garden, and if you’re up for making your own pesto (or alternatively obtaining a pre-made pottle) this recipe is a delicious, summery take. Once the corn is cooked, brush a layer of pesto on the cob, and shave some good quality Parmigiana-Reggiano on top.
4. With an Asian Marinade
Introduce Asian-inspired flair with this delicious glaze. Add 2 tablespoons of Hoisin sauce, 2 tablespoons of runny honey, 1 tablespoons soy sauce, and half a diced chilli for that extra kick. Place the uncooked corn onto a sheet of tinfoil, drizzle the marinade, and wrap up individually into their own parcels. Grill on the BBQ until cooked.