Corn on the cob and butter are the most natural of double acts. Flowers and herbs picked from your plot take this melting accompaniment to the next level in this sweetcorn recipe.
The sugars in sweetcorn start turning to starch the moment the cob is picked, meaning even minutes can make a difference to its taste. Get the barbecue up to heat before you pick, for the juiciest, sweetest corn you’ve ever sunk your teeth into.
Recipe: Sweetcorn with flower and herb butter
6 sweetcorn cobs
For the butter:
150g butter, at room temperature
Small bunch parsley, finely chopped
Petals of a few edible flowers: marigold, cornflower, chive
3 cloves garlic, finely chopped
1. Put the butter in a large bowl, add all the other ingredients. Season and mix well, pushing the petals into the butter with the back of a wooden spoon. Bring it all together into a rough round using the spoon.
2. To make the butter into a sliceable log, chill the pat until it is workable but not too firm. Use a piece of wax paper to roll into a log shape. Wrap and refrigerate or freeze until needed.
3. Once the barbecue coals have turned grey, pick the cobs and place them, husks and all, onto the grill. Allow the outer leaves to blacken slightly, then turn. Once the whole thing is blackened, pull back the husk, slice of the butter and place it on the kernels. Let it melt slightly, then eat.
Turn to page 40 of July’s The Simple Things for more ideas for enjoying July’s allotment bounty.