Ingredients:

6x Sweetcorn

sunflower or groundnut oil, or melted butter

salt and pepper

For the Parmesan Butter:

175g butter

3x thyme sprigs, leaves only

1x garlic clove, finely chopped

25g grated Parmesan

freshly ground black pepper

For the Lime and Coriander Butter:

175g butter

5 heaped tbsp finely chopped coriander

1x garlic clove, finely chopped

zest and juice of 1 lime

salt and pepper

For the chilli Butter:

175g Butter 

2x garlic cloves, finely chopped

1x medium red chilli seeded and chopped

1tsp cayenne pepper

Juice of ½ lime

Methods:

1) If you only have cobs without leaves, or you want to have it quick, boil the corn in water until slightly soft but not completely tender. That can take about 10 minutes.

Afterwards brush with oil or butter, season with salt and pepper and set on the bars of the barbecue to finish cooking. Don’t forget to turn the cobs every so often. If you don’t do a barbecue, you can brush the cob with oil or butter and cook on a ridged griddle – preheated until it is almost smoking – turning the corn until charred on all sides.

Either way, it will take around 5 minutes.

2) If you buy your corn with the husks on, pull the leaves back – but not right off – so you can see the silky threads. Tug these out and then pull the leaves back, twisting them at the end. Wrap the corn in foil or cook them as they are, burying them in the embers if you’re using coals or on the bars if not. They will take about 30–40 minutes to become tender. Don’t worry the leaves will turn very black.

Butters

To make the butters, mash all the ingredients for each one together and chill. When the butter has firmed up, roll into neat sausage shapes, wrap in greaseproof paper and chill again. Serve the corn hot with rounds of your chosen butter melting over the top of each one. Yum.

Source: Happy Foddie by Levi Roots