William Lander, Daniel Morgenthau, Shaun Searley

Corn and Marmite Butter

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Corn comes into season at the end of summer and this is a great recipe for a barbecue. The salt and fat of the Marmite butter bring out the corn’s sweetness beautifully. Even people who swear they hate Marmite like this dish but if you really can’t face it, try brushing the corn with mayonnaise, then adding a pinch of cayenne pepper and rolling it in grated Parmesan after cooking.

Ingredients

Marmite Butter

  • 250 g butter, at room temperature
  • 50 g Marmite
  • ½ tsp Maldon salt

Method

First, make the Marmite butter by whipping the ingredients together to a smooth texture. We usually do this using a freestanding electric mixer and a whipping attachment, but you could beat them together with a wooden spoon. You’ll have more than you need for this recipe but it will keep in the fridge for up to 4 weeks.

When you’re ready to cook the corn, preheat the oven to 220°C. Leaving the husks intact, bake the corn for 15 minutes, or until blackened on the outside. Remove from the oven, leave to rest for 5 minutes then strip off and discard the husks.

Cut the cobs into 10cm pieces and roll them in 100g of Marmite butter. Season with salt and pepper and serve hot.