While corn is available year round in a number of forms including canned, frozen and even frozen on the cob there is nothing like the taste of fresh summer corn eaten straight off the cob boiled or barbecued, with or without butter it is true summer treat.
Look for the freshest corn at road side stalls around the Bay or the Farmers’ Markets. I used Hohepa feta for the butter which is creamy and blends well with the butter. Hohepa cheeses are available from the Hohepa Farm Shop which is situated just north of Clive or at both Farmers’ Markets.
BBQ Corn with Feta Herb Butter
Soaking the corn before barbecuing adds extra moisture which steams the corn as it cooks in the husks. Alternatively, the husks can be removed then the corn cobs wrapped in foil and barbecued, but personally I rather like the more dramatic presentation of the corn cooked and served in the husks. Corn can also be cooked this way in the microwave one cob will take about 3 minutes.
6 ears fresh corn
FETA & HERB BUTTER
¼ cup crumbled feta
¼ cup butter, at room temperature
grated zest of 1 lemon
¼ cup roughly chopped fresh mint leaves
2 tsp fresh thyme leaves
1 To make butter, place feta, butter, lemon zest, mint and thyme in a food processor and process to combine. Spoon butter into a small ramekin, smooth top, cover and refrigerate until required.
2 Preheat barbecue to medium heat.
3 To prepare corn for barbecue, remove first couple of layers of husk, then place in a large bowl of cold water and set aside to soak for at least 15 minutes. Carefully peel back corn husks, but do not remove completely, then remove the silk from top of cob. Brush corn kernels with a little olive oil and pull husks back around corn to wrap.
4 Place on barbecue and cook, turning, for 5-7 minutes, then move corn to side of barbecue away from direct heat and cook for 15 minutes longer or until kernels are cooked and tender.
5 To serve, pile onto a serving platter, let stand for at least 5 minutes – the cobs are very hot – then accompany with Feta & Herb Butter for smearing over hot cobs.
Happy cooking and eating.
Recipe by Rachel Blackmore