Corn on the Cob with Garlic, Smoked Paprika and Spring Onion Butter

Corn on the Cob with Garlic, Smoked Paprika and Spring Onion Butter

Corn on the Cob with Garlic, Smoked Paprika and Spring Onion Butter

Corn on the cob, aka sweetcorn, is a type of maize with a high sugar content and antioxidant health benefits. The tightly packed golden yellow kernels surround a tough central core and are sweet and juicy when ripe. They are harvested in Ireland in Sept-Oct, so now is the time to enjoy these bright, sunny, sweet cobs.
I can think of few things better than a steaming hot corn on the cob slathered in butter with a smidgen of salt and pepper!
Here, I used garlic, smoked paprika and spring onion butter, but they are equally sublime with soy or miso marinades, or used in fresh salsas, fresh chowders, in fritters, or grilled whole on the BBQ, giving the cob a smoky flavour.
I want to acknowledge the grower of the wonderful cobs I used here - Margaret @KillmullenFarm_Wicklow. Margaret is one of my foodie heroes and a woman of great knowledge. Not content with producing the nicest corn in Ireland, she also farms the best clover- and grass-fed lamb, too. Farmers like Margaret deserve to be saluted and supported! Her passion and understanding around the ethical rearing of animals, plus her passion for quality versus quantity, deliver what the consumer deserves – perfect taste and perfect food! Her lamb is simply the best I have ever tasted. We need more farmers like Margaret! For more information check out Margarets website.

Serves:

1
Course Appetizer, Dinner, Lunch, Side Dish, Sides & Dips
Diet Child Friendly, Gluten Free, Sugar free, Vegetarian
Servings 1
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 x Sweetcorn ‘corn on the cob’ per person
  • A large slab of butter or flavoured butter of choice

Garlic, Smoked Paprika and Spring Onion  Butter

  • 200 g Soft butter
  • 2 tsp Garlic, finely chopped
  • 2 tsp Smoked Paprika
  • 2 Spring Onion

Method

  • Fill a deep pot with salted water to cover the corn and bring to a boil. Using tongs, drop your corn into the pot and return the water to a boil. Cook for 3 - 7 minutes, depending on freshness.
  • Drain and immediately coat in lots of butter and season with salt and pepper. Enjoy these juicy, sweet buttery kernels.

Method for Garlic, Smoked Paprika & Spring Onion Butter

  • Gently mix butter, garlic, smoked paprika and spring onion in a bowl and cream until smooth. 
  • Spoon the mixture onto parchment and roll smoothly into a sausage shape. Wrap in cling film and refrigerate or freeze 

Maggie's Tips

  • When buying fresh corn, always try and get them still in their husks, as they will keep fresh for longer. Choose firm, bright green husks wrapped tightly around the corn. Ideally you want the silk strings to be sticking out, to make the husk easier to strip off the husks. The kernels should be shiny, smooth, golden yellow and plump. It’s best to cook the corn when it's as fresh as possible, as the sugars start turning to starch once it’s been picked.
  • To prepare sweetcorn: Pull back the outer leaves and rip off at the bottom
    of the cob to expose the kernels. Peel away remaining silky threads clinging to the corn and
    break in two – they are now ready to cook.
  • If your corn is very fresh, cook it for three to five minutes. Cobs that are older will need a somewhat longer cooking time.
  • Vegan friendly/Dairy free option: For those looking for vegan and dairy-free choices, consider dressing your dish with top-notch olive oil and a subtle hint of balsamic vinegar. Alternatively, you can whip up a delectable homemade salsa, a homemade vegan mayonnaise, or a dressing infused with miso and soy.
Garlic & Herb Butter
  • 200g soft butter
  • 2 tsp garlic, finely chopped
  • 2  tbsp mixed herbs, finely chopped (use any or all the following: parsley, chives, basil, coriander, dill, chervil.
Method
  1. Gently mix butter, garlic and herb/s of choice in a bowl and cream until smooth.
  2. Spoon the mixture onto parchment and roll smoothly into a sausage shape. Wrap in cling film and refrigerate or freeze
 

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