CORN WITH CHEF DE PARIS BUTTER  & PARMIGIANO REGGIANO

There’s nothing better than barbecue corn in the husk – especially when it’s covered with flavourful butter and salty cheese.

INGREDIENTS

For the butter
250g Estate Dairy unsalted cultured butter, cubbed
60g shallots, diced
1 clove garlic, crushed
1 pinch dry mixed herbs
1 tsp ground pepper
15g capers
25g fresh parsley
25g fresh chives
4 Anchovy fillets, roughly chopped
1 tbsp brandy
1 tbsp madeira, or port
15g dijon mustard
3 tbsp tomato sauce
1 tbsp Worcestershire sauce
2 tbsp lemon juice
1 small lemon, freshly zested
1 small orange, freshly zested

For the corm
4 ears of corn in husk
Olive oil, for the grill
22 month Parmigiano Reggiano
Kitchen twine

METHOD

1. Place all the ingredients, except the butter in a bowl. Cover and leave on the bench to marinate overnight.
2. The next day, blend the butter and herb mix gradually, so that it combines evenly.
3. Roll in cling film or grease proof paper in a cylinder shape and twist the ends like a Christmas cracker and refrigerate until needed.
4. Pull the husks back from each ear of corn and remove silks. Using kitchen string, tie husks together at the end of each ear to form a handle.
5. When the barbeque is medium-hot flame, grill the corn, turning frequently for about 5 mins (or partially cooked). Brush with softened chef de paris butter and sprinkle with cheese.
6. Continue grilling, rotating frequently, and brushing with more butter until corn is a deep brown and tender. Serve with remaining parmesan cheese.