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Corn
- Serves
6
- Difficulty
Easy
- Ready in
10 min
Published 2012
Ingredients
6 100 g 3½ oz
Method
Strip the husks off the corn cobs. Plunge them into boiling water and cook them for 5 minutes at a bare simmer. Melt half of the butter. Brush the corn with the butter and cook them over gentle heat for 5 minutes, turning them regularly.
Serve speared on 2 picks, sprinkle over a little piment d’Espelette, add a pat of butter, season.
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