BY PALOMA LACY
Shallots offer a delicate, sweet and piquant flavour that transforms every day dishes.
Loved by professional and passionate home cooks alike, they are at the heart of many classical dishes.
Not just for casseroles and stews; shallots are great in curries, pasta dishes, or chopped raw in salad dressings and are surprisingly versatile.
Barbecued corn on the cob with shallot herb butter
This super easy side dish makes the most of summer sweetcorn, with a flavoured butter that can be made in advance.
This butter also works well with baked or new potatoes, or on top of barbecued steak.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
100g butter, softened
2 shallots, finely grated
20g fresh herbs – a mix of parsley, chives, and a little rosemary.
Salt and freshly ground black pepper
Six corn on the cob
Add the softened butter to a bowl (if it’s too hard, 20 seconds in the microwave should soften it just enough). Stir through the grated shallot and herbs and season
well with salt and pepper.
If you are making the butter ahead to use later, then place it onto a sheet of cling film. Roll into a sausage shape then chill in the fridge.
When you are ready to cook the corn, take a little of the butter, a scant teaspoon, and rub all over a head of corn using clean hands. Repeat with the remaining corn.
Reserve the rest of the butter for after cooking.
Lay the buttered corn on the grill bars of the barbecue and cook for about 15 minutes, turning frequently, until they are lightly charred in places and the corn is tender.
Serve immediately with the rest of the butter dotted on top.
Recipe from www.ukshallot.com
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