Corn, butter, and parmesan are three ingredients that always taste good together. Try Kitty’s delicious recipe here …
Corn, butter, and parmesan are three ingredients that always taste good together. The brown butter in this recipe accentuates the sweetness of the corn and tastes even better with the addition of vinegar and salty parmesan. The quantities in this recipe can be easily scaled up or down depending on how many people you want to cook for. Be sure to make extra butter – leftovers are worth having! @kittycoles
For 4
Ingredients
• 100g salted butter
• 10 grinds of black pepper
• 1 tbsp white wine vinegar
• Flaky sea salt
• 4 corn on the cob (or however many you want)
• Parmesan cheese
• A pinch of paprika
Method
1. Brown the butter: Start by melting the butter in a small saucepan over medium-high heat until it starts to foam, then reduce the heat to medium. Let the butter foam, swirling the pan occasionally, until it turns a golden colour and smells sweet and nutty. Remove from the heat, add the black pepper, and return to the heat for a few seconds to make the pepper fragrant but without burning the butter. Let it cool for a minute before adding the vinegar. Taste and adjust the seasoning with salt if needed. You can either use the butter immediately or pour it into a container and refrigerate to harden for later use.
2. Cook the corn: Peel the husks off the corn (if they have them), then boil in salted water for 5 minutes. Drain, and place on a plate or large platter. You can char the corn on a barbecue or gas hob for extra flavour, but it’s equally delicious without.
3. Serve: Pour the brown butter over the corn, then finish by sprinkling a generous grating of parmesan and a pinch of paprika.
For another way to enjoy: Cut the corn from the cob, toss it in the brown butter, and spoon it over some hung yoghurt (see recipe below), thick Greek yoghurt, or ricotta. Finish with chopped herbs like chives or parsley, more parmesan, and a sprinkle of paprika.