Chefs' Recipes

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.
James Moffatt
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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

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

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