Butter and seafood are two of sweetcorn’s classic partners. Here all three are wrapped together with punchy – and particularly British – spicing.
You can easily halve this recipe to serve 4. Or make a big batch of crab butter and freeze any leftovers
125g unsalted butter, softened
½ lemon, zest, plus a squeeze of juice
½ tsp cayenne pepper
¾ tsp ground mace
¼ tsp salt
100g mixed brown and white crab meat (such as Seafood & Eat It)
8 corn on the cob
about 1 tbsp olive oil, for griddling
handful chopped chives
1. In a medium bowl, beat together the butter, lemon zest and juice, spices, salt and a grinding of black pepper. Fold through the crab meat until combined. Transfer the mixture to a large piece of baking parchment and roll up into a rough sausage shape; chill for about 30 minutes, until firm.
2. Heat a griddle pan until hot. Rub the corn cobs lightly with olive oil and griddle for 2-3 minutes on each side, until tender and charred with dark spots; they’ll need 12-15 minutes in total. Top the hot cobs with slices of the crab butter and sprinkle with the chives before serving.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.