Fried Corn with Hot Butter
2 servings
20 minutes
Spicy buttered corn is a simple yet sophisticated recipe that combines the sweetness of corn with the spicy heat of chili peppers and the creamy richness of butter. Inspired by European traditions of using flavored oils, this snack has gained popularity for its versatility: it can be served as a side dish to meat and fish or enjoyed on its own. Sautéing in olive oil gives the corn an appetizing golden crust, while fresh cilantro leaves add a touch of freshness. Paired with lime, this recipe reveals a play of flavors: salty-spicy, creamy, and citrusy. Each bite offers a harmony of textures and aromas, making it an ideal choice for a summer dinner or cozy family evening.
1
Clean the corn, rinse, and dry.
- Corn on the cob: 2 pieces
2
Sauté the corn cobs in a thick-bottomed pan with olive oil over medium heat for about 5 minutes on all sides until well browned, then add 3-4 tablespoons of water and fry for about 8 minutes until the water evaporates (or turn off earlier if the corn cooks sooner).
- Corn on the cob: 2 pieces
- Olive oil: to taste
3
Meanwhile, mix the oil, pepper, cilantro, and add a little salt.
- Butter: 40 g
- Chili pepper: to taste
- Cilantro (coriander leaves): 1 teaspoon
- Salt: to taste
4
Place hot corn on plates, add butter on top, sprinkle with cheese, and serve with a wedge of lime.
- Butter: 40 g
- Parmesan (Parmigiano Reggiano): 100 g
- Lime: 2 pieces
