CHARRED CORN WITH JALAPEÑO BUTTER
With so many of us joining the #WFH movement (TLSE team included) or just generally doing our part to socially isolate by staying home, we're going to need to get a bit creative with how we spend our down time (so we don't all lose our minds)!
Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with some seriously drool-worthy recipes for you to use up some of that food you've stocked up on (and now don't know what to do with!).
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INGREDIENTS
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Corn in the husks
2 Jalapeños
100 grams salted butter
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METHOD
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CHAR the jalapeños over a naked flame till they are blackened and blistered
REMOVE the seeds once cooled and mash with a fork. Let the come to room temperature.
COMBINE the butter and jalapeños with a squeeze of lime juice. Place in the fridge till your ready to use
COOK the corn in the husk on a hot gas or charcoal bbq, turning occasionally till blackened all over. 12-15 minutes REMOVE the husk and cut away the kernels
PLACE in a bowl with a tbs of the jalapeño butter over
SQUEEZE of lime juice and a sprinkling of sea salt flakes
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FOOD | Douk Konstantaras
PHOTOGRAPHY | Janyon Boshoff
STYLING | Heidi Albertiri
CERAMICS AND PROPS | Table Manners
