In American films and TV series, we see large numbers of people munching on cobs of sweetcorn. It's a quintessential American recipe. Fortunately, corn on the cob is extremely easy to prepare - in fact, anyone can do it. If you follow our recipe, you'll also get some delicious vegan butter which you can serve on top of the sweetcorn. Chilli gives the butter an extra bit of zing. The sweetcorn is easy to cook in a grill pan or on the barbecue; it makes a perfect entrée, side dish or healthy snack.
Sweetcorn is maize grown for human consumption, and comes from certain special varieties of maize. Sweetcorn kernels are much sweeter than the kernels of other types of maize, which are used to make cornmeal or cattle fodder, among other things. Yellow sweetcorn is the most widely purchased, although a white variant is also available. Of course, it's best to use fresh sweetcorn if you can; this is available from June to October.
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Remove the seeds from the chilli and cube finely. Combine the chilli with the vegan butter, coconut blossom sugar and fleur de sel. Form the mixture into a roll of chilli butter and leave in the fridge for 2-3 hours or until firm.
Boil the corn cobs in water for 15 minutes. Turn whenever necessary. Leave the corn cobs to drain while you start up the barbecue. Rub some oil onto the barbecue grill and cook the corn cobs on the hot grill (or in a grill pan) at a medium-hot temperature for 10 minutes. Turn from time to time. When the corn cobs are on the serving plate, cut the coconut blossom & chilli butter into slices and allow to melt over the grilled sweetcorn before eating. Bon appetit!