Ingredients

• 6 corn cobs, in the husk

Chicken Salt Butter

• 200g unsalted butter, softened
• 2 tbs sour cream, at room temperature
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 3 tsp good-quality chicken stock powder
• 1/4 tsp white pepper
• 2 tsp smoked paprika

Method:

1. Place corn in a large tray of hot water and set aside for 20 minutes to soak. Meanwhile, for the chicken salt butter, whiz butter in a small food processor for 1-2 minutes until light and fluffy. Add remaining ingredients and whiz until well combined.
2. Preheat a chargrill pan to high. Pull back husks from the corn and tie to secure. Remove silks and discard. Grill, turning, for 15-20 minutes, until lightly charred and cooked through.
3. Spread with chicken salt butter and season with salt flakes and freshly ground black pepper, to serve.