Name: Spaghetti with charred corn, miso-pepper butter and mint
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 corn cobs, husks and silks removed; Olive oil, for drizzling; 400 gm dried spaghetti; 75 gm finely grated parmesan, plus extra to serve; Toasted pepitas, mint and togarashi, to serve; Miso-pepper butter; 150 gm unsalted butter; 1 large garlic clove, crushed; 2 tbsp miso paste; 3 tsp finely crushed black peppercorns; Finely grated zest and juice of 1 lemon

We add charred sweet corn, miso and fresh mint to the mix. Toasted pepitas add crunch and togarashi a hit of heat.

Ingredients

2 corn cobs, husks and silks removed

Olive oil, for drizzling

400 gm dried spaghetti

75 gm finely grated parmesan, plus extra to serve

Toasted pepitas, mint and togarashi, to serve

Miso-pepper butter

150 gm unsalted butter

1 large garlic clove, crushed

2 tbsp miso paste

3 tsp finely crushed black peppercorns

Finely grated zest and juice of 1 lemon

Method

Heat a barbecue or lightly greased char-grill pan to high. Drizzle corn with olive oil and season. Grill corn, turning occasionally, until charred and tender (10 minutes). Set aside to cool briefly, then cut kernels from cobs and set aside.

For miso-pepper butter, combine all ingredients in a food processor and process until smooth. Set aside at room temperature until required.

Cook spaghetti in a large saucepan of lightly salted boiling water until al dente. Reserve 250ml pasta water, then drain. Return saucepan to low heat. Add spaghetti, miso butter, parmesan and half the corn, then gradually add the reserved pasta water, stirring constantly, until glossy and coated. Divide pasta among plates; top with remaining corn, extra parmesan, pepitas, mint and togarashi to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Ingredients

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