Buttery Grilled Sweetcorn with Parmigiano Reggiano, fresh dill and capers is your perfect entertaining or al fresco dining side.
- 4 ears sweetcorn very fresh
- 30 g butter
- 1 tsp Dijon mustard
- 2 tbsp fresh dill finely chopped
- 2 tbsp capers rinsed if in salt; finely chopped
- 1/2 tsp black pepper freshly ground
- 30 g Parmigiano Reggiano finely grated; more to taste and serve
- 1 head Butterhead or Little Gem lettuce optional, to serve
- 1 small lemon cut into wedges, for serving
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Remove the husks and silks from your sweetcorn - if it's not already done for you.
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For outdoor grill: Prepare your outdoor grill according to manufacturer's instructions. In my case I used charcoal briquettes and lit them, letting them do their thing until ashy. Then I spread them out and put on the cooking grates to heat for a few minutes. I use a little 1970s style hibachi grill.
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For indoor stovetop griddle pan: Heat the pan over a high flame. Test the heat by splashing - be careful - a bit of water onto it. If it sputters and steam immediately, it is ready.
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When your grill or griddle pan is ready, lay on the corn, turning every few minutes until it is slightly charred on all sides. This will take up to 15 minutes, depending on the intensity of the heat.
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Place the butter, mustard and chopped capers into a small pan and place on your grill, or on your stove. Melt the butter and stir well. Season with pepper.
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Place washed lettuce leaves (if using) on a platter. Once the corn is ready, place it onto the platter (on the leaves) and spoon over the butter. Immediately shower with grated Parmigiano Reggiano and chopped dill. The lettuce wilts slightly and catches the buttery excess. Serve a few lettuce leaves with each corn cob; it makes an edible sweetcorn holder if the corn is very hot. Or just to eat with extra parm and buttery juices. Lemon wedges passed around, too. See below for leftovers idea!
This recipe is easily increased.
Make more than you need just to have leftovers! A fab way to enjoy it again is to cut the grilled corn from the cob(s) and toss it together with chopped ripe tomatoes, grilled asparagus and/or eggplants, sliced lettuce and more dill. Make up a dressing with lemon or cider vinegar, olive oil and Dijon mustard. And add plenty of grated Parmigiano Reggiano (see image in post above).
For more information about the best ways to grill corn, see this article from seriouseats.com.