Side · 15 minutes · Serves 4
Corn on the cob with The Daily and Chilli Libre
Corn on the cob needs very little: a few minutes in boiling water, something to hold the seasoning on, and the seasoning. Here that is two blends. Chilli Libre brings the heat and the red flakes; The Daily brings the herbs and a little sharpness from its sumac.
Butter does the holding. Both blends go on while the corn is still hot enough to melt it, so the flakes and herbs stick between the kernels instead of rolling off onto the plate. Some will roll off anyway, and that is fine.
If the grill is already lit, cook the cobs on it instead. The kernels char in patches and the smoked paprika in Chilli Libre has something to agree with.
- Serves
- 4
- Time
- 15 minutes
Ingredients
- 4 corn cobs, husks and silk removed
- 2 tbsp softened butter, or olive oil
- 1 tsp The Daily
- 1 to 2 tsp Chilli Libre, to taste
- Flake salt, only if it needs it
Method
- Bring a large pan of water to the boil. There is no need to salt it.
- Lower in the cobs and boil for 5 to 7 minutes, until the kernels are bright yellow and tender when you press one with the tip of a knife. Lift them out, let them drip for a moment and put them on plates.
- To grill instead, skip the water: get a grill or griddle pan properly hot and cook the cobs for about 12 minutes, turning every few minutes, until they have dark patches rather than an even colour, then put them straight on plates.
- Rub the butter or oil over the cobs while they are hot.
- Scatter The Daily over each cob first, then the Chilli Libre, turning the cob so every side gets some of both. Go lighter on the Chilli Libre if you want less heat. Taste before you salt, because both blends already have some.