Secretts of Milford's perfectly cooked fresh sweetcorn is a great accompaniment to an autumn dish as Eat Surrey's Shirlee Posner demonstrates with this simple recipe that can be cooked in the oven or outside on the BBQ.
-
6
ears
of corn, with outer leaves intact
-
2
tbsp
rapeseed oil
-
1
red onion, finely chopped
-
2
cloves
smoked garlic, chopped
-
1
dessert spoom
of mixed chopped garden herbs (we used thyme, sage & chives)
-
2
tsp
smoked picante Spanish paprika
-
1
tsp
toasted cumin seeds, crushed
-
2
tsp
ancho chili powder
-
250
g
pack of butter, at room temperature
- Preheat the oven to 190°c / Gas Mark 5 or cook on a pre-lit BBQ. Trim the outer leaves leaving enough intact to protect the corn during
cooking. Remove the silk and pull the leaves back over the corn.
- Place the
corn in a baking tray in the oven or on the BBQ. Roast in the oven for 30
minutes. A BBQ should take 20 minutes but turn every few minutes.
- While the
corn is cooking make the butter (this can be made in advance but serve at
room temperature)
- Heat the oil in a frying pan and add the onions. Cook for 2-3 minutes and stir in the garlic cook for a 2 minutes, and then add the spices, herbs and
seasoning.
- Pan fry for 1 minute and add the water and reduce. When cool,
place in a food processor with the butter and blend until smooth or in mixing.
bowl of a stand mixer and whisk until light and fluffy.
- Place in a serving dish to
serve with the corn. Remove the husks from the corn and spread on the butter
and serve immediately.
