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Recipe: Charred Corn with Lime and Smoked Paprika Butter

Got a vegetarian coming to the BBQ? Treat them to this sweet, charred meatless delight.

Fresh corn is such a wonderful treat, and even more wonderful when you’ve grown it yourself. While I didn’t grow the corn pictured myself, I know the person who did. He lives around the corner from us on a large piece of land in the center of our small town, Inglewood. Each year, he plants thousands of ears of corn which he sells from his garage in the front of his beautifully landscaped garden. As summer rolls on and February approaches, we look forward to the sign that will hang when the corn is ready. Decorated with large red lettering, it boldly announces the start of the corn season.

The anticipation he creates waiting for it to reach maturity, coupled with knowledge of where it was grown and who grew it (as well as the fact that it’s spray-free), makes his corn even sweeter. And while it’s delicious simply steamed and eaten as is, the addition of lime and smoked paprika butter adds a welcome pop of flavor to this versatile vegetable.


Serves 4-6

  • 50 g of butter, softened
  • Zest 1 lime, plus extra lime wedges for serving
  • ½ teaspoon smoked paprika
  • 4 cobs of corn
  • Cilantro to serve

Preheat the barbecue or a griddle on the stove. Place the butter, lime zest and smoked paprika in a small bowl and mash with a fork until well blended. Place the corn, still in its husk, on the barbecue or griddle and cook, turning regularly until charred on all sides. You can peel some of the husks to check if the corn is cooked through if you’re not sure. Once cooked, peel the corn and serve with the spiced butter and some chopped coriander.

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