Burnt Corn with Chilli Butter.
I love corn. It’s a sweet, delicious treat that really doesn’t need much doing to it. This is a simple spicy side that goes perfectly with my Beer Can Chicken.
2 x corn on the cobs
a large knob of butter
1 tsp chilli powder
cracked black pepper
Place a pan of water on the stove and bring to the boil. Alongside, heat a frying pan on high. Remove any husks from the corn and boil for seven to eight minutes until tender. Meanwhile, mix your butter and chilli powder in a small bowl.
When the corn is cooked through, strain and place it into the dry frying pan without using oil or fat. If you’re using an electric hob another technique is to place it straight onto the cooking element. Spin it over quickly making sure the edges are lightly blackened. Remove from the heat, lather in your chilli butter and dress with lots of cracked black pepper.
Serve either straight on the cob or I like to run a knife vertically down the cob between the kernals and core, removing the kernels in lovely large chunks.