Nothing says summer like fresh plump sweetcorn. While just a smear of butter is delicious, try one of these toppings over your grilled corn the next time you have the barbecue fired up.
INGREDIENTS
fresh sweetcorn on the cob
vegetable oil
sea salt and ground pepper
Pesto Mayonnaise, Parmesan and Lemon
½ cup mayonnaise
2 tablespoons chunky basil pesto
Parmesan for grating
ground black pepper
lemon wedges
Smoky Chilli Butter with Lime
100 grams butter
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1-2 teaspoons Sriracha or other chilli sauce
½ teaspoon sea salt
METHOD
Peel the husk and silks off each sweetcorn. Brush with oil then season.
Preheat the barbecue and cook the sweetcorn for about 15 minutes, turning until golden and tender. Cooking time will depend on the size of the sweetcorn.
Add the topping of your choice and serve immediately.
Pesto Mayonnaise, Parmesan and Lemon: Stir the mayonnaise and pesto together to give a marbled effect. Dollop over the corn then top with a generous grating of Parmesan and a grind of pepper. Serve with lemon wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Smoky Chilli Butter with Lime: Put all the ingredients in a saucepan and cook until the butter has just melted.
Spoon over the corn, making sure each one gets some sliced chilli. Serve with lime wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Cook’s Tip: If making ahead, reheat to serve, as the butter will solidify on cooling.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.