Corn with smoked paprika, chilli butter glaze and lime
This gets pretty hot and spicy once the liquid has been reduced and the flavours concentrate, but the intensity is balanced by the rich, buttery glaze and the sweetness of the corn.
Ingredients
4 cobs corn, cut in half
5 cloves garlic, finely sliced
3 green chillies, finely sliced
1 tbsp smoked paprika
1 tbsp salt flakes
1 tbsp castor sugar
1 pinch saffron threads
100g butter
1 lime
Method
1. Place the corn in a large saucepan with all the ingredients except the butter and lime. Add enough water to almost cover and bring to the boil.
2. Reduce the heat to a slow simmer, add the butter and cook for 10 minutes. Remove the cooked corn and keep warm.
3. Reduce the liquid down to a couple of centimetres (this might take 15 minutes), return corn to the pan to warm through. Remove the corn and reduce the liquid to a glaze. Serve corn with the glaze poured over the top and a good squeeze of lime.
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Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
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