Prep: 20 minutes
Cook: 30 minutes
Cook: 30 minutes
Serves 2 people
This sweetcorn takes inspiration from the Mexican street food Elote, with the coating of mayonnaise replaced by hot Smoked Chilli Harissa butter and Parmesan standing in for fresh cheese. These are best eaten with your hands, and you will likely create a bit of a mess, but the combination of flavours and textures is a riot and well worth it. If you have any of the butter leftover, try tossing other vegetables in it.
2 heads of sweetcorn, outer leaves, stringy bits, and stalk removed
100g unsalted butter, softened
1½ tbsp Smoked Chilli Harissa
1 lime zested (optional)
50g Fried Corn, or plain corn tortilla chips
100g 22 or 36 month Parmigiano Reggiano, finely grated
Salt and pepper, to taste
- Step 0: Find a pan that is big enough to fit both sweetcorn and half fill with water. Place on the stove, add a decent amount of salt, cover and set the heat to high so that it boils. When boiling, add the sweetcorn and cook for 10 minutes.
- Step 1: To make the Harissa butter, combine the softened butter, Smoked Chilli Harissa, ¼tsp salt, lots of cracked black pepper and lime zest in a small bowl and mix until well combined.
- Step 2: Crush the Fried Corn in a bowl or pot using the end of a rolling pin or put inside a clean tea towel and crush with a rolling pin. You want to have small pieces, but a few larger ones are fine too. Empty on a plate ready for rolling the sweetcorn.
- Step 3: Grate the Parmesan on to a plate.
- Step 4: When the sweetcorn is cooked, remove, and allow to steam dry for a minute or two. When cool enough to handle, smear liberally with the Harissa butter so that it begins to melt and seep between the kernels.
- Step 5: Next, roll each cob in the Parmesan, then roll into the crushed Fried Corn, pressing each cob down into the corn so it sticks. Drizzle any melted butter over the top and eat immediately