The sweet corn is crisp and fresh in the wayside stores this month. I like it barely cooked. Either microwave it on high in its husk for three minutes or char grill it on the BBQ for five – or until the outer leaves are black and smokey. Once it’s cooked I slather it with preserved lemon, lime and chipotle chilli butter.
Here’s how to make it:
100g salted butter, softened
1/4 Lavender’s Green Preserved Lemon, the flesh and the skin, finely chopped
1/4 teaspoon chipotle chilli powder
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
zest and juice of one lime.
Mix the ingredients all together and slather the butter over hot vegetables or steak. Chill the remainder for next time…