Corn on the cob: quintessential to a kiwi summer (not that we’ve really had one).
I love it simply boiled with a slab of butter melting into the grooves, but even moreso with a nice char and punchy toppings.
I think the stormy weather inspired me to create this recipe; brown butter is normally something I’d go for in autumn and winter. It’s rich, deep, nutty and slightly sweet – and I’ll take any excuse to enjoy it with summer produce.
This dish combines sweetness – corn, hoisin and mint – with nutty, salty brown butter and the mild taste and texture of ricotta. I’m sure you’ll love this take on a kiwi summer favourite!
This recipe was first published in the Taupo Herald January 2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Hoisin & Brown Butter Glazed Sweetcorn with Ricotta & Mint
2
cobs30
minutesA rich and cosy way to enjoy a kiwi summer favourite: corn on the cob. I think these indulgent flavours are suitable for 2023’s dreary NZ summer!
Ingredients
2 cobs corn, leaves and husks removed
25g butter, cubed
1 large clove garlic, peeled and finely chopped
1 tbsp hoisin sauce
1/4 cup ricotta
2 tbsp sliced fresh mint
Pinch chilli flakes, to serve
Directions
- Bring a medium saucepan of water to the boil. Add corn and boil for 10 minutes, until vibrant and cooked through. Drain.
- Heat a large dry skillet over medium-high heat, and add corn. Cook for 15 minutes, turning occasionally and reducing the heat if the pan gets smoky, until blackened in areas.
- Reduce heat and add butter and garlic. The pan will be very hot, so the butter and garlic will brown very quickly. Cook for about 10 seconds until garlic is golden, then add ¼ cup water along with the hoisin sauce. Give it a quick stir and let the sauce simmer for 1 minute, until reduced to a thick sauce. Toss the pan to coat the sweetcorn, then transfer to a serving plate and spoon over any remaining sauce.
- Dollop over spoonfuls of ricotta, scatter over mint and sprinkle over chilli flakes. Season generously with salt and pepper, and serve immediately.