Strip away the husks and silks, briefly boil until bright yellow and tender. Slather with butter and flaky salt. I’m not sure I can think of anything better to eat at the tail end of summer. A buttery, messy joy that takes all of about 10 minutes from the stripping start to the bare cob end.
Little corn forks - pleasing (for me, at least) but not essential.
Napkins or kitchen paper - very much essential if/when you are slathering in the appropriate amount of butter.
Corn on the cob with green chilli, lime and nigella seed butter
There is a lot to be said for rolling corn simply in good old plain butter and salt. I eat corn like this over and over again at the end of summer. But for the days when you want to zhoosh things up, this butter will give you additional texture, spice and acidity for very little additional effort. And when I say very little additional effort, I mean it: only a chop (chilli and herbs), a zest (lime) and a smoosh (to incorporate into the butter).
If you are coriander-averse (I know you’re out there…), chives would be a great alternative.
Serves 4
4 corn on the cobs
1 green chilli
Small bunch of coriander
2 limes
1 tbsp nigella seeds
100g unsalted butter, at room temperature
Big pinch of aleppo pepper or crushed red chilli flakes
Bring a large pot of salted water to the boil. Strip the husks and silks away from the corn and gently lower the cobs into the pot. Cook until bright yellow and tender, about 5 minutes (exact timings vary depending on freshness so check by inserting a sharp knife into the kernels; they’re done when they feel plump and juicy).
Meanwhile, finely chop the green chilli and coriander and zest both limes. In a small bowl, mix the chilli, coriander, lime zest, nigella seeds, butter, a good pinch of salt and freshly ground black pepper.
Smother the corn on the cobs with the butter, sprinkle with lots flaky salt and aleppo pepper and serve with the zested limes cut into wedges for squeezing over.