In my view if you do manage to grow some of your own sweetcorn, the last thing you need to do is tart it up or look for a complicated recipe – cook it quickly, put half a pound of Kerrygold on top and you’re done! This recipe is a simple variation on that no-nonsense theme with a little coriander and chilli added to make a better class of butter.. Serves 4.
Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard. Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Yum.