Corn Cobbettes: Zesty Charred Recipe with Lime Butter

Instructions:

1. Soften the Butter: Ensure the 113g of butter is properly soft. This makes mixing effortless.
2. Combine Flavours: In a medium bowl, combine the softened butter, smoked paprika, lime zest and juice, minced garlic, chopped coriander, and salt/pepper.
3. Mix Thoroughly: Using a rubber spatula, vigorously mix the ingredients until everything is fully incorporated and the mixture is uniform in colour and texture.
4. Chill (Optional but Recommended): Roll the butter mixture tightly into a log shape using plastic wrap. Refrigerate for at least 15 minutes to firm up. Alternatively, simply leave it at room temp if cooking immediately.
5. Prep the Corn: Pat the Corn Cobbettes completely dry using a kitchen towel. Lightly coat them with the 2 Tbsp olive oil and 1/4 tsp salt.
6. Heat the Pan: Place a cast iron skillet over high heat. Allow it to heat for 3–5 minutes until it is screaming hot.
7. Sear the Corn: Carefully place the cobbettes into the dry, hot pan. Do not crowd the pan; work in batches if necessary.
8. Develop the Char: Leave the corn undisturbed for 3–4 minutes until a deep brown char appears. Turn the cobs using tongs and repeat the process on two or three other sides until most of the surface is golden-brown and smoky.
9. Rest and Dress: Once the corn is beautifully charred and cooked through (about 12–15 minutes total), remove it immediately to a serving platter.
10. Butter Up: Slice generous rounds (about 1 cm thick) of the chilled compound butter and lay them directly on top of the hot cobbettes.
11. Melt and Coat: As the butter melts, rotate the cobbettes, ensuring they are fully coated in the glistening, flavourful sauce.
12. Serve Immediately: Garnish with an extra sprinkle of fresh coriander and a final twist of black pepper.