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Griddled corn with spicy butter and crumbled feta
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6 whole sweetcorn
Oil or melted unsalted butter, for brushing
125g feta cheese, crumbled
1 tbsp roughly chopped coriander
Wedges of lime and soured cream, to serve
For the butter
175g butter, at room temperature
1 clove garlic, grated to a purée
2 red chillies, halved, deseeded and very finely chopped
Finely grated zest of 1 lime and juice of ½ lime
2 tbsp finely chopped coriander
1. To make the butter, just mash the ingredients together until they are well incorporated then refrigerate. When almost firm, put on a piece of greaseproof paper and roll into a neat sausage shape. Wrap in the paper and chill.
2. Boil the corn until softened but not completely tender – about 10 minutes. Brush with oil or butter and cook on a ridged griddle pan – preheated until it is almost smoking – turning the corn to char it on all sides. This part will take about 5-7 minutes. Season to taste.
3. Serve the corn hot with chunks of the butter melting over the top. Scatter on the feta and coriander and serve. Offer wedges of lime and the rest of the butter on the side. You could also serve a bowl of soured cream.
Typical values per serving:
This recipe was first published in August 2018.