Corn on the cob with a knob of butter is one of the delights of summer, and with the addition of these two simple ingredients you can really take it to the next level.
This really is the easiest way to cook corn. There is no need to pull all the husks off.
Fill a large pot with water and bring to boil.
Add whole sweet corn, still in the husks (you may need to trim the ends slightly depending on the size of the corn so they fit in the pot). Cook for 5 mins.
Cut the end off the base of the corn just above where the husks start.
You should be able to slip the corn out with no mess at all by pulling from the top.
Roll in the Lewis Road butter and sprinkle with the chipotle salt.
Use a microplane to grate Pecorino cheese over the top before serving.
4 sweet corn cobs
1 tbsp Culley’s Chipotle Salt
2 knobs of Lewis Road Salted Butter
20g Pecorino cheese, grated