Corn on the cob with panch phoron butter
- Side
- 2-4
- 0 minutes
Panch phoron (or panch phoran) is a blend of whole spices used widely in the cuisines of Eastern and Northeastern India. The blend is useful to have on hand for flavouring quickly fried dishes or pickles. We love to toast the spices, then blend them with butter for topping charred vegetables such as corn or broccoli, or using it with new potatoes. Store the remaining spice mix in an airtight container away from bright light.
Ingredients
Metric
Imperial
- 100g of butter, softened
- 1 tbsp of panch phoron
- 4 corn on the cob
- flaky sea salt
Panch phoron
- 2 tbsp of cumin seeds
- 2 tbsp of fennel seeds
- 2 tbsp of black mustard seeds
- 2 tbsp of nigella seeds
- 2 tbsp of fenugreek seeds
Method
Lightly toast the spices in a dry frying pan until fragrant
- 2 tbsp of cumin seeds
- 2 tbsp of fennel seeds
- 2 tbsp of black mustard seeds
- 2 tbsp of nigella seeds
- 2 tbsp of fenugreek seeds
Allow to cool, then mix with the softened butter
- 100g of butter, softened
Char the corn over direct heat on a barbecue, in a preheated griddle pan, or under a hot grill for 10 minutes, or until charred all over, turning regularly
Top the corn with plenty of the butter and flaky sea salt
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