Corn with Mexican butter
( SERVES 4 )

Photo by Tamara West

Bite 11/2/2013

see more recipes by
Warren Elwin

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Leave the husks on when cooking to retain all the flavour and goodness within the corn itself.

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Combine in a bowl: butter, lime or lemon zest, paprika, cumin, coriander, turmeric, chilli powder, salt and pepper. Add the creme fraiche and feta cheese. Mix well and chill.
Fill a large pot with cold water, sugar, and the bay leaf. Bring to the boil. Once boiling, add corn with the husks on (remove a few of the darker outer leaves). Once the water is boiling again, turn it off. Remove corn, peel husks and remove the silk. Rub generously with the butter and serve immediately with lime wedges.

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