I have a theory that corn on the cob is going to have a revival in the next few months.
Why? Well, for a number of reasons: first it’s been in all the markets, dirt cheap, and when this happens it tends to get chefs thinking about ways to use it. Secondly, when I was at the launch of Monmouth Kitchen, cross-sections of corn on the cob were served as canapés, with either chilli powder or paprika dusted on top. Thirdly, American Deep South and BBQ food is hot at the moment and corn on the cob is part of that cuisine. And finally, think of it as the new hot dog – perfect for over exaggerated, “freaked” or “pimped” toppings, as is the growing craze in street food or hipster spots. So here is a simple recipe for something a little more flavourful than the normal corn with butter. Try it as a side dish, starter or light lunch.
- 4 corn on the cob, prepared, with the husk stripped away (or left on to your preference, just remove the husks before eating)
- 100g butter, unsalted
- 2 cloves garlic, minced
- Juice of ¼ lemon
- Zest of ½ a lemon
- Tablespoon of smoked paprika
Heat the oven to 180°C fan. Take half the butter and, using a fork, mash it together with the garlic, lemon juice and zest and paprika until all is well combined.
Divide the remaining plain butter into four. Loosely wrap each cob in foil along with one of the knobs of butter and cook (once the oven is heated) for 30 minutes.
Once the cobs are cooked, spread the paprika butter over them and serve.