But I’ve been having a freezer clear-out in anticipation of this year’s fruit and veg harvest and the imminent arrival of a whole lamb. Well, not whole, obviously it will have been neatly butchered but anyway I need the space. Lurking in the depths were a couple of bags of last year’s corn crop.
There’s nothing wrong with frozen sweetcorn if it was fresh when it was frozen, if you see what I mean. The only time sweetcorn is nasty is if it has been sitting on the shelf for too long and has turned shrivelled and tasteless. Ours was plump and juicy but I wanted to spike it up to eat alongside some steaks with Argentinian chimichurri sauce, so this is what I did. Any leftover butter can be frozen, well-wrapped, for a month or two.
Barbecued Sweetcorn with Chilli and Lime Butter
8 corncobs, husks and threads removed
100g salted butter, softened at room temperature
1 medium-hot red chilli, de-seeded and finely chopped
A small handful of fresh coriander, chopped
The zest of 1 lime
A squeeze of lime juice
Preheat your barbecue. To make the chilli and lime butter put all the ingredients except the sweetcorn (obvs) in a bowl and mash together with a fork.
Scrape onto a piece of plastic wrap and roll as tightly as possible into a sausage shape, twisting the ends of the clingfilm together. Place in the fridge to firm up.
Bring a large pan of water to the boil on the stove and cook the sweetcorn at a brisk simmer for about 10 minutes, or until tender. Frozen sweetcorn will probably need less time. Drain and allow to cool for five minutes or so.
Brush the sweetcorn with a little oil and cook on the barbecue for about 10 minutes, turning from time to time, until bits of it are tinged with brown. Mmmm, you can see those sugars caramelising.
Put the corn on a big platter, cut the butter into thin circles and use it to top the corncobs, although it’s very good with grilled meat or fish too.