Words Vicki Ravlich-Horan, Images Ashlee DeCaires
I am not a huge fan of eating corn off the cob – it’s a messy affair! Luckily, the excuse it provides to eat lashing of butter tips this summertime treat in its winning favour. This summer I suggest we crank that butter action up a notch by having some tasty, flavoured butters on hand.
As I discovered, they are not only delicious on freshly boiled or grilled corn but very handy to have on hand, be it when sautéing vegetables, spreading on fresh bread, or adding a medallion to a grilled steak.
Miso Butter
250g soft butter
⅓ cup miso paste (I used xx available at xx)
1 spring onion, chopped
Chilli, Lime and Coriander
For a real Mexican vibe, smear grilled cobs with this butter and then roll in crushed corn chips.
250g soft butter
½ cup fresh coriander, chopped
zest and juice of 1 lime
½–1 tsp of chilli flakes
Honey and Chilli Butter
250g soft butter
2 tbsp honey
2 tbsp hot sauce
Roast Garlic and Parmesan
This makes great garlic bread!
250g soft butter
1 cup of grated Parmesan
6–8 gloves of roasted garlic
parsley or chives, chopped
To make: Beat everything together until well combined. On a sheet of baking paper, roll into a log. Twist the ends of the paper to seal and chill in the fridge. When cold you can slice into medallions.
The butters will keep sealed in the fridge for a couple of weeks, to make them last longer pop them in the freezer.
