Grilled corn with chilli oil-infused butter

Michael Bremner pairs sweet, creamy corn with a punchy butter flavoured with chilli oil, lime and coriander. He uses the silky strands from the husks for extra flavour, toasted them in the butter before straining and combining with the remaining ingredients.

First published in 2018

Ingredients

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Imperial

Grilled corn with chilli oil-infused butter

Method

1
To begin, carefully peel back the husk of the corn and pull out the silken strands. Melt the butter in a pan, add the strands and allow them to become golden and toasted in the butter
2
Strain the butter through a sieve, discard the strands and add the chilli oil, coriander, lime zest and lime juice. Allow to cool and set in the fridge
3
Bring a large pan of water to the boil and add a large pinch of salt. Holding the corn by the peeled-back husks, blanch the corn for a minute or so
4
Meanwhile, preheat a grill, barbecue or large dry pan over a high heat. Once the corn has been blanched, dry it well and add to the hot grill to char. Turn every couple of minutes to ensure it's nicely coloured all over
5
Place the corn on a serving plate and spread over plenty of the infused butter. Serve immediately
First published in 2018

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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