Inspired by my following of Tilly Ramsey. Fabulous zesty spicy juicy corn on the cob, this is one of the best ways to eat this, I watched Tilly Ramsay make this in LA and thought it looked brilliant and super tasty and it is. I am extra pleased as I helped grow this corn myself in our family vegetable garden.
Prep Time 5 minutes / Cooking Time 45 mins
Ingredients
(Makes 6)
6 corn on the cobs
200g butter
2 tsp sea salt
2 tsp ground black pepper
1 tsp red chilli flakes
1 small bunch chopped coriander
Bring a deep pan of water to a simmer add a pinch of salt and the corn on the cobs, simmer until tender around 45 mins, mean while place all the other ingredients on a large chopping board as a ready in action station. Drain the corn and leave to dry steam for a couple of minutes, then roll each corn first in the salt, the pepper, then chilli, then a good turning in the butter and lastly roll across the coriander and place on your serving platter.
These are super tasty on their own but go even better as part of Mexican feast with fajitas, flat breads, guacamole, sour cream and re fried beans.
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