Charred Corn with Maple Spiced Butter
By OcadoLife
Published on 14 August 2022
This quick and easy Charred Corn with Maple Spiced Butter from food writer and chef Ixta Belfrage features a super-versatile sweet, savoury and spicy butter that’s also incredible melted over grilled chicken, pork or steak. Serve the corn with a sesame chipotle salt and lime wedges for squeezing over – and for added smokiness, char the cobs on the barbecue instead.Time and servings
15 minsTotal time
8Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 150 g of unsalted butter, well softened
- 1.5 tbsp of maple syrup
- 1 tbsp of chipotle chilli paste
- 1 tsp of medium curry powder
- 0.5 tsp of toasted sesame oil
- 3 tsp of sea salt flakes
- 1.25 tbsp of chipotle chilli flakes
- 8 corn-on-the-cob
- 2 tbsp of roasted white sesame seeds (we used saitaku)
- 2 limes, quartered
Method
Step 1
First make the maple spiced butter – combine the butter, syrup, chilli paste, ½ tsp curry powder, sesame oil, 2 tsp sea salt and ¼ tsp chilli flakes in a bowl. Whip together with a balloon whisk until fluffy then set aside.Step 2
Place a large griddle pan over a high heat until smoking. Carefully add the corn and cook for 8-10 mins, turning every now and then, until nicely charred all over.Step 3
Meanwhile, make the sesame chipotle salt by using a pestle and mortar to roughly crush and combine the sesame seeds and remaining 1 tsp sea salt, 1 tsp chilli flakes and ½ tsp curry powder; you want some texture, not a powder, so don’t over-crush.Step 4
Spread plenty of the flavoured butter onto each cooked cob; you could melt some of the butter and spoon it on top and around the corn, if you like. Sprinkle with the sesame chipotle salt and serve with the lime quarters for squeezing over. Leftover butter will keep for 1 week in the fridge.