Plain butter and sea salt are divine, but here are four ways to make your kernels really pop. Prepare in advance and chill until ready to serve.
Barbecuing corn is a delightful way to enhance its natural sweetness and add a smoky flavour. Preheat your barbecue or grill to medium-high heat and grill corn for 15 minutes or until cooked. To check the corn is cooked, the kernels should be tender and have a vibrant colour.
All these recipes make enough topping for six to eight cobs.
Mexican garlic
Combine ½ cup of homemade mayonnaise, 2 tablespoons of finely chopped coriander or parsley, ½ roasted garlic bulb, smoked sea salt and 100g crumbled feta.
Coconut & lime
Mix ½ cup of coconut cream with the freshly grated zest of 2 limes, ¼ cup of finely chopped coriander and 1 tablespoon of chilli paste.
Peach & chilli salsa
Combine ½ cup peach chutney and 3 tablespoons of maple syrup with 1 tablespoon of chipotle sauce or dried chilli powder.
Parmesan & anchovy butter
Combine 150g of softened butter with 3-4 anchovy strips, 2 tablespoons of finely chopped parsley and 1-2 teaspoons of crushed garlic.
Making Creamed Corn
(not pictured in the image above)
Melt 40g butter in a saucepan. Add 1 chopped onion and cook for 3 minutes. Add kernels from 4 sweet corn, and ½ cup water. Cook for 10 minutes or until tender. Add ½ cup cream and simmer until mixture thickens. Pulse in a food processor and season.
