Chomp on corn with smoked paprika and coriander butter
Summer is just around the corner, which means seemingly endless days filled with lazy mornings, sunshiney picnics and balmy evening barbecues. For Tasmanian smallholder, food writer and food activist Matthew Evans, summer is bliss at Fat Pig Farm. He spends his days fattening pigs, milking cows, tending to his garden and writing about food in the picturesque Huon Valley, and every summer’s day is a celebration of the bounty of the land. As well as starring in long-running SBS TV series Gourmet Farmer, Matthew has penned 11 books, the latest of which is aptly titled
INGREDIENTS
100 g butter
2 teaspoons chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
a few tablespoons chopped coriander leaves
limes, for squeezing
TO MAKE
Peel the husk back from the corn, as you would peel a banana, and remove the silk (the fine stringy bits). Fold back the husks so the corn is protected from the fire.
Over some modest coals, using a grate, chargrill the corn until it starts to brown a bit. You can also do this on a hotplate, on which it is easier to control the heat, but it isn’t quite as good in terms of the flavour. Turn the corn so it browns a bit on all sides; the kernels will be steaming in their own juices as the corn heats. Good corn will only need a bit of heating. Don’t use old cobs.
Mash the butter with the spices and add a pinch of salt and then the coriander. Serve the corn with the butter, perhaps some more spice mix, and limes on the table.
Recipes and images from Summer on Fat Pig Farm by Matthew Evans. Published by Murdoch Books.
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