Ready Time: 20 mins
Preparation Time: 15 mins
Cooking Time: 5 mins
Serves: 6
Ingredients
- 6 (1kg) corn on the cob, trimmed
- 1⁄4 cup (25g) Parmesan cheese, finely grated
- 1⁄4 cup coriander, chopped
- 1 or 2 limes cut into wedges
Chipotle Butter (makes 1⁄2 cup/120g)
- 85g unsalted butter, softened
- 1 tablespoon chopped chipotle peppers in adobo sauce*
- 1⁄2 teaspoon lime zest
- 2 teaspoons lime juice
- 1 garlic clove, crushed
- 1⁄2 teaspoon sea salt
Method
- For the Chipotle Butter, add ingredients to a small food processor bowl and process until evenly combined. Transfer to a serving bowl and set aside.
- Place corn on the steaming tray and cover with the stainless steel steaming lid.
- Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press the arrow up to select 5 minutes. Press START.
- Immediately after steaming is complete remove corn and slather with chipotle butter. Sprinkle with cheese and coriander. Serve with lime wedges on the side.
- Serve alongside BBQ chicken or steak.
Tip: Chipotle Butter can be made in advance and refrigerated for up to 7 days. Just allow it to soften at room temperature for about an hour before serving.
Chipotle Butter can also be served with potatoes, vegetables, sh or chicken.
*Canned chipotles in adobo sauce are available in the International food section of many supermarkets.