Sweetcorn isn’t just for boiling – baking it in the oven and smearing over homemade nutty butter is another way to enjoy it
- For the butter:
- 100g (3½oz) butter, at room temperature
- 30g (1oz) hazelnuts, toasted and finely chopped
- 3tbsp chopped fresh coriander
Set the oven to 200°C or gas mark 6. Soak the cobs in cold water for 10 mins.
Meanwhile, make the butter: Soften the butter in a bowl and add the hazelnuts and coriander.
Carefully peel back the leaves of the husk round corn; pull out and discard the silky threads. Smooth about a third of the butter over the 4 cobs and rewrap them. Tie at intervals with string. Put cobs on a baking sheet.
Bake for 30 mins until just tender, turning them a couple of times. Snip the string off. Serve cobs hot with the rest of butter. The butter can be made, wrapped in cling film (in a cylinder shape is easiest) then foil, and sealed, labelled and frozen. Use within 1 month.
Top tip for making Sweetcorn with hazelnut butter
If you don’t want to bake the cobs, strip off the husk and boil in unsalted water for 5-8 mins. They can also be steamed, or barbecued, wrapped in foil, for about 15 mins. Undo the foil for 5 mins to let the smoky flavour in.