Quick honey-herbed corn on the cob
Use a mixture of any soft herbs you have to hand. This is a great way to use up any odds and ends of bunches you might have left over. Dill, mint, coriander, fennel tops, tarragon, chervil, parsley, basil and even thyme would work.
- Duration
- Under 30 mins
- Difficulty
- Easy
- Serves
- 4
Ingredients
- 4 corn on the cob
- Flaky sea salt
- 100g butter
- 2 tbsp honey
- 1 large bunch mixed soft herbs (I used chives, dill, parsley and coriander), chopped
- 1 tsp hot chilli powder
Peel the corn husks
If your corn is still in the husks, peel open and tie them back with a little string; they’ll help you hold your corn when you’re eating it (don’t worry if they don’t have husks).
Cook the corn
Bring a large saucepan of water to a boil with plenty of salt. Once boiling, drop your corn into the water with the husks hanging out, if your corn has them, taking care to keep them away from the cooking flame if you’re cooking over gas. Cook for five minutes for juicy, crunchy kernels.
Coat and top the corn
Carefully remove the corn from the boiling water and put them on a serving platter. While the cobs are still hot, dot them with butter and honey and turn in the buttery honey until coated. Sprinkle over the herbs and finish with a pinch of chilli powder and a good sprinkling of salt.
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