By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Michael Bremner pairs sweet, creamy corn with a punchy butter flavoured with Lee Kum Kee Chiu Chow Chilli Oil, lime and coriander. He uses the silky strands from the husks for extra flavour, toasting them in the butter before straining and combining with the remaining ingredients.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To begin, carefully peel back the husk of the corn and pull out the silken strands. Melt the butter in a pan, add the strands and allow them to become golden and toasted in the butter
Strain the butter through a sieve, discard the strands and add the chilli oil, coriander, lime zest and lime juice. Allow to cool and set in the fridge
Meanwhile, preheat a grill, barbecue or large dry pan over a high heat. Once the corn has been blanched, dry it well and add to the hot grill to char. Turn every couple of minutes to ensure it's nicely coloured all over
5
Place the corn on a serving plate and spread over plenty of the infused butter. Serve immediately
Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Grilled corn with chilli oil-infused butter
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Grilled corn with chilli oil-infused butter