This is a fun way to eat a fun vegetable. Dipping bright yellow rounds of corn in warm butter is always satisfying and the added textural pleasure of a dunk in a spiced nut dip makes the dish incredibly moreish.
Serves 4
2–3 corn-on-the-cobs
About 100g butter
1 small garlic clove, very finely chopped or grated
Sea salt and freshly ground black pepper
For the spiced nuts
2–3 tablespoons flaked almonds
1 teaspoon cumin seeds
½–1 teaspoon dried chilli flakes
Strip any outer husks from the corn. Bring a very large saucepan of salted water to the boil. Add the corn-on-the-cobs and cook for 8–10 minutes, or until they are tender and the kernels come away easily from the cobs. As with many vegetables, the sooner corn is cooked after picking, the less time it needs in the pan.
For the spiced nuts, heat a small frying pan over a medium heat. Add the almonds, cumin and chilli flakes and toast gently for 2–3 minutes, keeping them moving all the time. Tip on to a plate and allow to cool. Using a pestle and mortar, bash the cooled mix roughly, keeping it fairly coarse, and season well with salt and pepper. Tip into a serving bowl.
Return the empty frying pan to a medium-low heat and add the butter. When bubbling, add the garlic and cook for just 1 minute, without colouring. This will give the butter a warm and heady depth. Pour into a bowl.
When the corn-on-the-cobs are cooked, drain and slice them into 3–4cm thick rounds. Pile into a warm, large bowl or individual bowls and serve alongside the warm garlicky butter and spicy almonds. To eat, dip the corn rounds first into the butter, then the spiced nuts. Alternatively, spoon the spiced butter over the corn and sprinkle with the nuts.