I’m always looking for easy accompaniments to the proteins I cook. This one was born out of a desire to eat more cayenne pepper, it has so many good properties, take a look at this website for example. I also love corn and as I was doing some barbecue chicken I thought it would work really well.
- 85g butter
- 1 corn on the cob, husk removed
- 1 tbsp chopped chives
- ½ tsp cayenne pepper
- Salt and freshly ground black pepper
- Small handful each flatleaf parsley, basil and dill
- Squeeze lemon juice
- 1 tbsp olive oil
Method of Preparation:
- Heat the butter in a small frying pan. Using a sharp knife, carefully cut the kernels off the corn cob, add to the pan and cook gently for 1-2 minutes.
- Add the chives and cayenne pepper, season well with salt and freshly ground black pepper and cook for a further minute.
- Place the herbs into a bowl, drizzle with the lemon juice and olive oil and stir well.
- To serve, pile the dressed herbs onto a serving plate and top with the corn.
If that sounds really easy, don’t worry because it is. The hardest part is getting the corn off the husk and keeping it on the surface you’re working on. I lost a few maverick kernels to the kitchen floor. I would also say that 85g of butter seems a lot, I think you’d be fine with about 50g.
The beauty of this dish though is the freshness of the herbs, the sweetness of the corn and the contrasting flavour of the lemon juice. It’s fantastic, trust me I don’t eat a lot of foliage but this I really enjoyed!