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Chargrilled corn served with Cafe de Paris Butter and fresh Pecorino!
Recipe for Chargrilled Corn with Cafe de Paris Butter & Pecorino by Anisa Sabet.
For the corn:
For the cafe de Paris butter:
1. To make the Cafe de Paris Butter: Place all the ingredients in a small food processor and process until well mixed.
2. Place the mixture on a sheet of non-stick baking paper and shape into a log. Roll to close and twist the ends to seal. Refrigerate until firm.
3. To make the corn: Place the corn (with husks on) in a pot of boiling water for 3 minutes. Drain and then pop onto the BBQ / large fry pan until charred. If you don’t have a bbq, you can just roll the corn on top of an open gas stove to char grill on the sides.
4. To serve: serve corn with Cafe De Paris butter and shaved pecorino.
Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.
Bon appétit bitches!
For another similar recipe, try my Caprese Salad.
Anisa Sabet xx
Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx