Steamed Corn on the Cob with Maple Chipotle Butter
Ingredients
125g unsalted butter, softened
1 chipotle chilli in adobo, finely chopped
1 clove garlic, finely chopped
1 tbs maple syrup
6 sprigs fresh coriander, finely chopped, plus extra to serve
6 corn cobs
¼ cup finely grated parmesan
2 limes, halved, to serve
sea salt & cracked black pepper
Method
Combine the butter, chipotle chillies, garlic, maple syrup and coriander in a bowl and season with salt and pepper. Set aside.
Peel back the husks and silks on the corn cobs and tie with kitchen twine. Transfer to steam oven for 5 minutes at 100°C until tender.
Transfer to a platter and spread some butter over each corn cob to coat. Squeeze over lime juice, grate over parmesan and top with extra coriander leaves.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
