Grilled Corn, Preserved Lemon Herb Butter
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Grilled Corn, Preserved Lemon Herb Butter
Recipe by Magdalena Roze and Darren Robertson
Ingredients
Corn on the cob
Preserved lemon
Garlic
Fresh herbs (chives, parsley)
Lemon
Extra virgin olive oil
Sea salt
Pecorino (optional)
Chilli flakes (optional)
Method
Boil the corn in salted water for 4–5 minutes, then drain.
Preserved Lemon Herb Butter
Finely slice the preserved lemon. Grate the garlic and lemon zest and finely chop the chives and parsley. Combine to form the butter mixture.
Heat a hot, dry pan or grill. Add the corn, drizzle with olive oil, and cook until lightly charred and golden, turning as needed. Season with salt.
Add the preserved lemon butter to the hot pan and turn the corn to coat evenly.
Squeeze over a little fresh lemon juice to stop the cooking and brighten the flavour.
Transfer the corn to a plate and spoon over any remaining butter from the pan. Finish with grated pecorino, extra chives and chilli flakes if desired.
