Chargrilled corn served with Cafe de Paris Butter and fresh Pecorino!

Recipe for Chargrilled Corn with Cafe de Paris Butter & Pecorino by Anisa Sabet. 

Ingredients (serves 4 as a side):

For the corn: 

• 6 corn on the cob
• Pecorino

For the cafe de Paris butter: 

• 200g butter
• 2 teaspoons dijon mustard
• 1 teaspoon baby capers
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 4 anchovy fillets
• 10g Indian style curry powder
• 1 tablespoon Worcestershire

Method:

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