Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob
Prep:10 mins
Serves 4 as a side dish
4 whole corn cobs80g salted butter, softened1 tsp hot smoked paprika2 limes, zested then halved20g parmesan or vegetarian alternative, finely grated1 tbsp vegetable oil, for brushingsmall handful of coriander, to garnish
STEP 1Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you’ll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.STEP 2Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.STEP 3Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.STEP 4Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.
