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.
of corn, with outer leaves intact
red onion, finely chopped
smoked garlic, chopped
of mixed chopped garden herbs (we used thyme, sage & chives)
smoked picante Spanish paprika
toasted cumin seeds, crushed
ancho chili powder
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
- 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
- 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.