Sweetcorn With Smoked Paprika Butter & Lime
Belinda Jeffery
![](https://www.cuisine.co.nz/wp-content/uploads/2022/01/Cuisine-Magazine-Preview-Belinda-Jeffery-Recipe-Sweetcorn-with-Smoked-Paprika-Butter-and-Lime-754x1024.jpg)
Serves
3- 4 (as a side dish)Ingredients
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 |
View the recipe collection here
Instructions
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.
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