Corn with Mexican butter

Tamara West

Leave the husks on when cooking to retain all the flavour and goodness within the corn itself.

Mexican Butter

100 g	Butter
1	Lime, or lemon, zested
1 tsp	Smoked paprika
1 tsp	Cumin
½ tsp	Coriander
½ tsp	Turmeric
¼ tsp	Chilli powder
½ tsp	Salt
½ tsp	Freshly ground black pepper
2 Tbsp	Creme fraiche
50 g	Feta

Corn

1 Tbsp	Sugar
1	Bay leaf
4	Corn cobs (Main)

Directions

1. Combine in a bowl the butter, lime or lemon zest, paprika, cumin, coriander, turmeric, chilli powder, salt and pepper.
2. Add the creme fraiche and feta cheese. Mix well and chill.
3. Fill a large pot with cold water, sugar, and the bay leaf. Bring to the boil.
4. Once boiling, add corn with the husks on (remove a few of the darker outer leaves). Once the water is boiling again, turn it off.
5. Remove corn, peel husks and remove the silk. Rub generously with the butter and serve immediately with lime wedges.