Name: Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 6 corn cobs, husks and silks removed, each cut into 3 pieces; 100 gm butter, diced; Juice of 1 lemon; 50 ml canola oil; 20 gm bottarga (see note); 30 gm Parmigiano-Reggiano; Finely choped chives, to serve

Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga

A new, bold way to eat corn courtesy of the Raes on Wategos chef.

Serves 6

Prep

10M

Cook

20M

Total

30M

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“The sweetness of corn really works well with a smoky kick,” says Saxby of Raes on Wategos. “Reggiano and bottarga add a salty, umami one-two punch, and brown butter makes everything better. Everything!”

Ingredients

6 corn cobs, husks and silks removed, each cut into 3 pieces

100 gm butter, diced

Juice of 1 lemon

50 ml canola oil

20 gm bottarga (see note)

30 gm Parmigiano-Reggiano

Finely choped chives, to serve

Method

1.Place corn cobs in a large saucepan. Fill saucepan with water to cover corn and add 20gm salt. Bring to the boil, then turn off heat. Strain corn and set aside to dry.

2.Meanwhile, place butter in a frying pan over high heat and cook until foaming and nut-brown (3-4 minutes). Remove from the heat and stir in lemon juice to stop the cooking process.

3.Preheat a barbecue to high. Toss corn in oil, then grill, turning, until lightly charred (1-2 minutes each side). Transfer to a serving plate and season to taste with salt. Top with brown butter, letting the butter pool on the base of the plate. Use a microplane or grater to finely grate bottarga and Parmigiano-Reggiano over corn. Sprinkle with chives and serve.

Bottarga, pressed dried mullet roe, is available from select fishmongers, fish markets and Italian grocers.
Notes

Jason Saxby

Recipe / styling by Lisa Featherby

Ingredients

Method

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