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.

By Jason Saxby
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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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!"


  • 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


  • 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.