Charred Corn, Crispy Garlic Brown Butter and Lime
By OcadoLife
Published on 18 July 2024
This moreish Charred Corn, Crispy Garlic Brown Butter and Lime from award-winning author and cook Anna Jones is great for scooping up with flatbreads for a quick dinner, or to have on hand for friends to dip into when they come round. Anna says, “In this half-salad, half-dip recipe, I’ve stirred a little crushed garlic into a lime yoghurt and added crispy garlic slices to a spiced brown butter that coats the corn. Charring the corn in a pan (or on the barbecue) gives it a smokiness that works so well with the garlicky notes in both.”Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 4 corn-on-the-cob, kernels sliced off (or use 450g frozen sweetcorn, defrosted and patted dry with a tea towel)
- 150ml greek yoghurt
- 4 garlic cloves, 1 crushed or grated, 3 finely sliced
- 1 lime, zested and juiced, plus ½ lime for squeezing over
- 50g unsalted butter (or use 50ml olive oil)
- 4 salad onions, trimmed and finely sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch chilli flakes
- 6 (approx.) flatbreads, to serve (optional)
Method
Step 1
Heat your largest frying pan over a medium-high heat. Add the corn kernels and a good pinch of salt, then cook, undisturbed, for about 3 mins until well charred underneath. Toss and cook for another 3-4 mins until charred all over. Tip the kernels out of the pan and set aside.Step 2
Put the yoghurt into a bowl with the crushed or grated garlic, lime zest, half the lime juice and a good pinch of salt; mix well and set aside.Step 3
Put the empty frying pan back on the heat and add the butter or oil and the sliced garlic. Cook until the butter is browned, then add the salad onions, cumin, coriander, chilli flakes and remaining lime juice. Take off the heat, add the corn to the pan and toss everything together.Step 4
Spoon the yoghurt into the middle of a serving plate, then use the back of a spoon to ripple the surface. Spoon the corn and butter mixture on top of the yoghurt, squeeze over the last half lime and serve with fluffy flatbreads, if liked. Leftovers can be stored chilled in an airtight container for up to 3 days.