This recipe makes the perfect side dish for our stupendously sticky ribs recipe over on the main West Coast Foods site. Finger sized bites of fresh corn, drenched in butter, with a hint of maple syrup and a scattering of crisp pecans, pair well with the sweet pork and turn an already great ingredient into even better dish. A scattering of parsley and a good pinch of decent sea salt keeps it on the right side of savoury.
There is no need to go to the trouble of making a compound butter unless you want to make enough to freeze for another day. If that is the case, then process or mix the butter ingredients together, form into a roll with clingfilm and tie the ends. Freeze until required and cut into smart discs for use.
We take the easy route and chuck everything over the top; it works just as well whether you are drenching corn on the cob or want a touch of garlic butter for a steak.
You will need...
4 fresh corn cobs, or equivalent in mini pre-packed.
4 tablespoons salted butter
1 tablespoon maple syrup
4 tablespoon pecans, chopped
flaked sea salt
2 tablespoon fresh parsley, chopped
1. Corn cobs take about 20 minutes to cook through, but even then can tend to be a little on the crisp side. Drop them into a pan of unsalted water and put the lid on. It is very important not to salt the water as it toughens the kernels - if you experience corn that does not want to cook then this could be why.
2. After about 20 minutes, remove the pan from the heat, add an extra knob of butter, and set aside. They will sit there happily for half an hour and the process seems to improve the whole affair.
3. When ready to eat, drain the hot cobs, return to the pan with the rest of the ingredients and shake. Tip out into a serving dish and eat immediately.