Sweetcorn with Shiso Butter

Jazz up your grilled veggies with vibrant Japanese flavours
Wednesday , 31 October 2012
Sweetcorn with Shiso Butter
Sweetcorn with Shisho butter

Zuma's Executive Chef Refaie Othman serves up vegetarian-friendly Robata barbecue for you to try at home

Sweetcorn with Shiso Butter 

SERVES 6

INGREDIENTS
6 sweet corn
Vegetable oil
Salt and pepper, to taste
Lime, juice and zest

FOR THE SHISO BUTTER
500g unsalted butter, room temperature
20 spring onions
10g table salt
5g shichimi pepper (a mix of 7 spices)
6 green chillis
125ml ready-made ponzu sauce
25g garlic


METHOD
1.
Blanch the sweet corn in unsalted boiling water for no more than 30 seconds as you don’t want them to overcook.
2. Brush them with vegetable oil and season with salt and pepper.
3. Put the sweet corn on a grill over hot, but not faming coals and cook for 3 to 4 minutes turning to ensure all sides are coloured.
4. To make the butter: blend all the ingredients then add in the soft butter. Keep aside at room temperature.
5. To serve: cut the sweet corn into chunks, spoon over some butter and but it briefly in the oven or back on the grill for the butter to melt, then finish with a squeeze of fresh lime juice and finely grated zest.

Related Articles

New Robatayaki dishes added to its culinary repertoire
Try this take on black cod
Chef Josip Hlusko from Seafire at Atlantis shares his pumpkin-inspired dish
These delicate parcels are a great vegetarian-friendly starter for your DIY ifta