Corn on the cob with chili butter

6
00:25

Corn is a sign of summer. Here, the warm corn is served on the cob with a spicy chilli butter that adds a touch of spice to the sweet corn.

In this recipe we do not boil the corn as you would normally do. Instead we just bring the water to a boil and then lower the temperature to 95 ºC so the corn is actually poached. This allows for a gentler preparation of the corn, without the risk of the water boiling over while you’re doing other things.

Ingredients

Chilli Butter

100 gram Butter, soft

0.5-1 pcs. Chilli , fresh

Lemon zest from ½ lemon

1 tsp. Lemon juice

0.5 tsp. Flaky sea salt

Cooked Corn on the Cob

1.5 l Water

1 tbsp. Salt

3 pcs. Corn on the cob

Steps

1
Chilli butter

Rinse the chilli, remove the seeds and chop it finely. You can taste a small piece to see how hot it is in order to decide how much you want to add.

Add the butter and chilli to a bowl. Grate the zest from ½ lemon add this along with the lemon juice and flaky sea salt. Mix it all together. It’s easiest to combine if the butter is very soft.

Spread the butter on a piece of baking paper and use the baking paper to shape the butter into a roll. Twist the ends together. Place the butter in the fridge – or the freezer if you are in a hurry. The butter should be firm enough to cut into slices. You can easily make the butter a couple of days in advance.

2
Poached corn

Remove leaves and hairs from the corn. Cut each cob in half.

Add water and salt to a saucepan and cover with a lid. Set the effect on the cooktop to “P” and start the programme. Alternatively, you can set the temperature to 200°C and when the water boils, lower the temperature to 95°C.

The salt will form an insulating layer at the bottom of the pan. It takes a lot of energy to heat it up to the point where it dissolves and the water starts to circulate and bubble. Therefore, it is necessary to start with a higher temperature than 95 ºC.

Add the corn and cover with a lid. Let the corn poach for about 12 minutes.

Drain the water from the corn and serve with slices of cold chilli butter.

Related recipes