One of the few, truly seasonal veg that’s in our shops over summer. Popping it on the barbecue is one of my favourite ways of cooking it, along with a generous smear of these flavour-packed butters.
Serves: 4 - 6
INGREDIENTS
4–6 cobs sweetcorn in their husks
Smoky Chilli and Maple Butter
100 grams butter
2 cloves garlic, crushed
1 tablespoon maple syrup
2 teaspoons sriracha or other chilli sauce, or more to taste
½ teaspoon sea salt
½ teaspoon sweet smoked paprika
Curried Mustard Butter
100 grams butter
2 cloves garlic, crushed
1¼ teaspoons curry powder
1 teaspoon whole grain mustard
1 teaspoon grated fresh ginger
½–1 long green chilli, deseeded and finely chopped
1 teaspoon finely grated lime zest
½ teaspoon sea salt
METHOD
Put the corn in a large container and soak in cold water for a couple of hours, weighing them down to keep them submerged.
Carefully peel back the husks from the corn and pull off all the silk. Pat the corn dry then pull the husks back over the cob and secure the ends with string.
Cook the corn on the barbecue over a medium heat until tender, turning often, about 20–25 minutes.
To serve, peel off the charred husks and serve with both butters. Serves 4–6.
Smoky Chilli and Maple Butter
Put all the ingredients in a small pot and melt together. Simmer for 1 minute, stirring constantly. If making ahead, rewarm to serve. Makes 135ml.
Curried Mustard Butter
Melt 50 grams of the butter with the garlic, curry powder, mustard and ginger in a small pot. Let it gently sizzle for a couple of minutes to cook out the curry powder, stirring constantly.
Stir in the chilli, lime zest and salt, then tip into a bowl and cool. Stir in the remaining butter until well combined.
If making ahead, bring back to room temperature before serving. Makes 125 grams.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.