Charred corn nobs drenched in deliciously savoury butter.
Ingredients
- 4 corn cobs.
- Tandoori butter.
- 2 tbsp tomato paste.
- 1 tbsp finely chopped coriander.
- 1 tsp ground cumin./li>
- 1 tsp ground coriander.
- 1 tsp turmeric.
- 1 tsp ground ginger.
- 1 tsp sweet smoked paprika.
- 1 tsp salt.
- 1 tsp cayenne pepper.
- 1 cup butter, softened to room temperature.
Method:
- Tandoori butter - combine all ingredients in a bowl and use a fork to mix until well incorporated. Cover and set aside. If not using immediately, place in the fridge until ready to use.
- Par-boil the corn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well.
- Dollop 4-6 tablespoons of the tandoori butter on the corn cobs and chargrill, turning often, until lightly charred in spots and the butter has melted gloriously into all the corn's crevices (about 5-10 minutes).