Fresh corn in the summertime is something I buy every week. My kids all love it and I use it in so many recipes, but it’s especially good like this. Simply steamed then lightly slathered with this deliciously spicy and slightly sweet butter that I can eat with just about anything. I serve this corn mostly with my Jamaican Style Jerk Chicken with Pineapple & Mango Salsa and it’s the perfect dinner for a hot summer’s night.
PREP 15 MIN
COOK 5 MIN
125g unsalted butter, softened
1 chipotle chilli in adobo, finely chopped
1 clove garlic, finely chopped
1 tbs maple syrup
6 sprigs fresh coriander, finely chopped, plus extra to serve
6 corn cobs
¼ cup finely grated parmesan
2 limes, halved, to serve
sea salt & cracked black pepper
Combine the butter, chipotle chillies, garlic, maple syrup and coriander in a bowl and season with salt and pepper. Set aside.
Peel back the husks and silks on the corn cobs and tie with kitchen twine. Transfer to steam oven for 5 minutes at 100°C until tender.
Transfer to a platter and spread some butter over each corn cob to coat. Squeeze over lime juice, grate over parmesan and top with extra coriander leaves.