Charred corn with cayenne butter and herb salad Recipe

Charred corn with cayenne butter and herb salad Recipe

  • 85g/3oz 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
  1. 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.
  2. Add the chives and cayenne pepper, season well with salt and freshly ground black pepper and cook for a further minute.
  3. Place the herbs into a bowl, drizzle with the lemon juice and olive oil and stir well.
  4. To serve, pile the dressed herbs onto a serving plate and top with the corn.
Recipe of the Day|