Vegan Charred Corn with Butter Flavour

Vegan Charred Corn with Butter Drizzle

Smoky corn with a bright lime butter drizzle, chives and a little chilli

SERVES: 4 as a side
PREP: 10 min
COOK: 15 min
FEATURED FLAVOUR: Butter

This fast side dish lets Butter flavour reinforce the rich, buttery aroma of a completely plant-based drizzle. Charring the corn first keeps the flavour layered rather than simply sweet.

INGREDIENTS

Charred corn

• 4 fresh corn cobs, husks removed
• 1 tbsp neutral oil
• 1/2 tsp fine salt
• 1/4 tsp smoked paprika, optional

Butter lime drizzle

• 50 g vegan butter (optional)
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lime juice, plus wedges to serve
• 1/2 tsp maple syrup
• 1 to 2 drops FA Butter flavour concentrate, or supplier-recommended amount
• Pinch of salt

To finish

• 2 tbsp finely sliced fresh chives
• 1 small red chilli, thinly sliced, optional
• 1 tbsp toasted pepitas or finely chopped cashews, optional
• Flaky salt and cracked black pepper

METHOD

1. Heat a barbecue, grill plate or heavy frying pan over high heat. Pat the corn dry, rub with the neutral oil and season with salt and smoked paprika.

2. Cook the corn for 10 to 12 minutes, turning regularly, until tender and deeply charred in patches.

3. Meanwhile, melt the vegan butter gently in a small saucepan. Remove from the heat and whisk in the olive oil, lime juice, maple syrup and 1 drop FA Butter flavour concentrate,. Taste before adding a second drop. Season with a small pinch of salt. Do not boil after adding the flavour.

4. Arrange the hot corn on a serving plate. Spoon over most of the warm drizzle, turning the cobs so it catches in the charred kernels.

5. Finish with chives, chilli, optional pepitas or cashews, flaky salt and black pepper. Serve with lime wedges and the remaining drizzle on the side.

FLAVOUR NOTE

Flavour concentrates vary in strength. Start at the lower amount, mix thoroughly, taste, and increase only within the supplier recommendation.

Why add butter flavour to butter?
Vegan butter brings the fat and texture. A little butter flavour boosts the aroma and gives us a fuller, more recognisable butter taste.