Fresh corn is in the shops and it’s delicious cooked in the husks over a charcoal barbecue.
BBQ Corn on the Cob with Chilli Butter – serves 4 to 6
- 2 corn cobs in the husks
- 40g salted butter
- ½ tbsp honey
- ½ tbsp urfa chilli flakes (we didn’t have urfa so used Aleppo pepper but you could also use smoked or regular paprika)
Put the whole corn cobs in their husks over a medium hot barbecue. Rotate them every 3-4 minutes until really charred – about 15 minutes in total.
Meanwhile, melt the butter in a small frying pan until starts to foam. Remove from the heat, add the honey and urfa chilli and mix well.
Take the corn cobs off the heat and leave aside for 10 minutes, then pull back the burnt husk and return to a high heat for a minute or two the char some of the flesh.
Return the pan with the butter to the heat to foam the butter again, then serve the corn cobs with the butter drizzled over.
(Original recipe from Chasing Smoked: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)
Jono & Jules do food & wine 