Sweetcorn With Smoked Paprika Butter & Lime

3- 4 (as a side dish)

	2 cobs fresh sweetcorn
	40g unsalted butter
	1 small red chilli, finely chopped
	1 teaspoon smoked paprika
	1 teaspoon sea salt flakes
	lime juice, to taste
	1–2 tablespoons finely chopped chives, plus a little more, for garnishing
	2–3 tablespoons crème fraîche, to serve (optional)
	freshly ground black pepper, to taste

1.	These quantities are for two cobs of corn, which, depending on their size, serve three or four people as a side dish.
2.	Just double or treble the quantities for larger numbers.
3.	Shuck the husks and silk from the corn cobs.
4.	Level the base, then stand the corn up and, steadying the top with your hand, use a large knife to carefully cut the kernels away from the core.
5.	Try to cut as close to the core as possible. Scoop the kernels into a bowl.
6.	Melt the butter in a medium-size frying pan (use a large frying pan for bigger quantities) over medium-high heat.
7.	Add the chilli, smoked paprika and salt, and cook, stirring, for a couple of minutes to release the fragrance of the chilli and paprika.
8.	Tip in the corn kernels and continue to cook, stirring regularly, for 6–10 minutes or until the corn is speckled brown and tender when you try a bit.
9.	Add a good squeeze of lime juice for a bit of a tang, taste it again and add more, if you like, then stir in the chives.
10.	Scrape the corn into a shallow serving bowl and swirl in a dollop of crème fraîche, if using, and pepper to taste.
11.	Garnish with a smattering of extra chives.

Recipes extracted
from A Year of Sundays
by Belinda Jeffery,
published by Simon
& Schuster, RRP
$50. Photographer
Rodney Weidland.