Corn on the cob with chutney and mustard seed butter
How I’ve been eating corn all summer: grilled and rolled in spiced butter then topped with a punchy, but fresh, green chutney.
For the corn
4 ears of corn
100g butter or ghee
1 tbsp mustard seeds
1 tsp cumin seeds
A sprinkling of dried red chilli
For the chutney
A large bunch of coriander
A large bunch of mint
2 green chillies
2 tbsp coconut cream
Juice and zest of 2 limes
Warm a griddle or barbecue. Pull the leaves from four corn cobs, and when the griddle is hot, cook the corn on the grill, turning regularly, so it is deep gold and brown here and there: this will take about 10 minutes.
Put the herbs, chillies, coconut cream and lime juice in a blender and blitz until you have a brilliant green herb paste, adding a little water or olive oil to loosen, if you need to. Taste and season with salt, adding a little more lime or chilli, if needed.
Warm the ghee or butter in a small pan and, once it’s hot, add the mustard seeds and cumin seeds. Cook for a minute or so until the mustard seeds pop, then take off the heat and sprinkle with chilli.
When the corn is tender, remove to a baking tray and pour over the warm butter, anointing every last kernel in the spiced butter. Put on plates, spoon over the green chutney and serve.
Here are seven flavour combinations that work well with corn on the cob:
- Butter, lime zest, red chilli, coriander and crumbled feta
- Butter, lemon juice, smoked paprika, parsley and grated manchego
- Coconut oil, lemon zest, green chilli, mint and coriander
- Peanut butter, lime juice, red chilli, coriander and toaster coconut
- Tahini, lemon juice, coriander seeds, and other toasted seeds
- Olive oil, chopped garlic, basil and grated parmesan