zoom Sweetcorn with Urzu chill butter
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    Sweetcorn cobs with Urfa chilli butter

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    Sweetcorn cobs with Urfa chilli butter

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes

    Serves: 6

    Ingredients

    6 corn on the cob (with husks)
    60g unsalted butter, softened
    1 tbsp Urfa chilli flakes, plus extra for sprinkling (if liked)
    1 tsp ground cumin
    1 garlic clove, crushed
    1 shallot, finely chopped
    25g pack flat-leaf parsley, finely chopped
    1 lemon, zest
    2 tbsp sunflower oil

    Method

    1.Peel back the husks from the corn on the cobs without removing them. Discard the silky threads beneath. Use one leaf to tie the peeled-back husks together into a ‘tail’.

    2.In a bowl, beat together the unsalted butter, Urfa chilli flakes, cumin and garlic. Beat in the shallot, parsley and lemon zest; season.

    3. Set a griddle pan over a medium-high heat. Brush the corn with sunflower oil and griddle, in batches, with the husk ‘tails’ sticking over the edge. Cook for 12-14 minutes, turning occasionally, until tender and a little charred. Transfer to a plate then slather over the butter. Sprinkle with extra chilli flakes, if liked.

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