"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!"
- 6 corn cobs, husks and silks removed, each cut into 3 pieces
- 100 gm butter, diced
- Juice of 1 lemon
- 50 ml canola oil
- 20 gm bottarga (see note)
- 30 gm Parmigiano-Reggiano
- Finely choped chives, to serve
- 1Place 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.
- 2Meanwhile, 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.
- 3Preheat 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.