Simple, sweet, crunchy, creamy, corny. Nice.
3 cobs fresh sweet corn ½ cup cream Few pinches flaky sea salt Freshly ground black pepper to taste Pinch of caster (superfine granulated) sugar 1 Tbsp butter 2 Tbsp snipped chives or baby basil leaves Muffins, split, toasted and buttered
1 Remove husks and silks from corn. If the corn is super fresh, and the kernels are small and tender, it doesn’t need to be cooked … but most likely it will benefit from cooking. Gently boil corn in unsalted water for 7-10 minutes. Drain and drape with paper towels until cooled sufficiently to handle. Slice off the kernels.
2 Put the cream, salt, pepper, sugar and butter in a small saucepan and set over a medium-high heat. Cook until reduced by half. Add prepared corn and cook for 1-2 minutes until heated through and creamy inconsistency. Swirl through chives or basil.
3 Spoon onto buttered muffins. Serve immediately.
These are great for brunch, or for a light meal, and there’s lots more you can do with them. Spread muffins (or toast) with garlic or herb butter before topping with corn. Drape finished muffins with rashers of crispy bacon and serve with roasted or grilled tomatoes. Swirl baby spinach leaves through the corn, wilt, and serve. And you can add a pinch of ground ginger or freshly grated nutmeg to the corn, or dust the top with smoked paprika.