I think the best corn on the cob is done on the BBQ. Tonight was just not the night to wait for coals to heat though. There just wasn't enough time, as D. goes to a guitar class on Monday nights. So I tried a Paul Rankin recipe, that I found on the BBC food website. The corn is done on the stove top instead of the BBQ and both D. and I really liked it.
The lemon adds a nice zing and finishing the corn of in a griddle pan still gives you the lovely charcoaled bits on the outside. I used lemon thyme as I had no fresh chives. I think I might try adding some garlic next time for even more flavour or maybe even some chili flakes. The possibilities seem to be endless, but the recipe is really good as it is....
Corn on the Cob with Herby Butter
2 corn on the cob, husks and skins removed
2tbsp butter
1/2 lemon, juice off
2tsp chopped chives
salt, to taste
pepper, to taste
Cook your corn on the cob in salted water for about 5 minutes. Drain.
Heat a griddle pan to a medium heat and add the corn. Griddle for another 7-10 minutes, turning regularly.
While the corn is in the griddle pan, heat the butter, lemon juice and chives in a pan until the butter has melted.
Season to taste with salt and pepper.
When the corn is done, remove to a plate and drizzle with the herb butter.
The lemon adds a nice zing and finishing the corn of in a griddle pan still gives you the lovely charcoaled bits on the outside. I used lemon thyme as I had no fresh chives. I think I might try adding some garlic next time for even more flavour or maybe even some chili flakes. The possibilities seem to be endless, but the recipe is really good as it is....
Corn on the Cob with Herby Butter
2 corn on the cob, husks and skins removed
2tbsp butter
1/2 lemon, juice off
2tsp chopped chives
salt, to taste
pepper, to taste
Cook your corn on the cob in salted water for about 5 minutes. Drain.
Heat a griddle pan to a medium heat and add the corn. Griddle for another 7-10 minutes, turning regularly.
While the corn is in the griddle pan, heat the butter, lemon juice and chives in a pan until the butter has melted.
Season to taste with salt and pepper.
When the corn is done, remove to a plate and drizzle with the herb butter.
