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I love corn. It’s a sweet, delicious treat that really doesn’t need much doing to it. This is a simple spicy addition that goes brillianty with my Beer Can Chicken.
2x corn on the cobs
a large knob of butter
teaspoon chilli powder
Place a pot of water on the stove and bring to the boil, alongside a frying pan on a high heat. Remove any husks from the corn and boil for seven to eight minutes or until tender.Meanwhile mix your butter and chilli powder in a small bowl.
When the corn is cooked through, strain and place it into the frying pan without any oil or fat. Or if you are using an electric hob, this works brilliantly by placing it quickly onto the cooking element. Spin it over quite quickly until the edges are lightly blackened. Remove from the heat and lather in the chilli butter mix and dress with cracked black pepper.
Serve either on the cob or run a knife vertically down the corn between the yellow kernals and the core to remove the kernals in large chunks.