Baobab butter and rosemary corn cobs

Name: Baobab butter and rosemary corn cobs
Yield: Serves 6
Ingredients: 6 corn cobs; 6 fresh rosemary sprigs; Sea salt flakes; For the baobab butter; 125g salted butter, softened; Finely grated zest and juice ½ lime; 1 tsp ground hot pepper or cayenne; 1 tbsp baobab powder (see Know-how); ½ tsp ground cinnamon; Pinch coarse ground black pepper

Easy
September 2018

Easy
September 2018

Serves 6
Hands-on time 35 min, plus chilling

”Baobab, the raw fruit from the baobab tree (or monkey bread tree, as it’s known across parts of Africa) is packed with nutrients. It’s the only fruit in the world that dries on the branch, producing a natural fruit powder with a floral citrussy profile.” – Zoe Adjonyoh

Gluten-free
Vegetarian

Nutrition: per serving

Calories: 222kcals
Fat: 19g (11.1g saturated)
Protein: 3.6g
Carbohydrates: 8g (2.1g sugars)
Fibre: 2.3g
Salt: 0.9g

Nutrition: per serving

Calories: 222kcals
Fat: 19g (11.1g saturated)
Protein: 3.6g
Carbohydrates: 8g (2.1g sugars)
Fibre: 2.3g
Salt: 0.9g

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Ingredients

6 corn cobs
6 fresh rosemary sprigs
Sea salt flakes

For the baobab butter

125g salted butter, softened
Finely grated zest and juice ½ lime
1 tsp ground hot pepper or cayenne
1 tbsp baobab powder (see Know-how)
½ tsp ground cinnamon
Pinch coarse ground black pepper

6 corn cobs
6 fresh rosemary sprigs
Sea salt flakes

For the baobab butter

125g salted butter, softened
Finely grated zest and juice ½ lime
1 tsp ground hot pepper or cayenne
1 tbsp baobab powder (see Know-how)
½ tsp ground cinnamon
Pinch coarse ground black pepper

Method

For the baobab butter, whisk all the ingredients together in a bowl until combined. Lay 2 sheets of cling film on a clean work surface, then spoon the baobab butter on top, in a line. Roll the cling film tightly around the butter to form a rough cylinder, then pinch the ends of the cling film and roll the butter tightly to form a compact log shape. Twist the ends to enclose, then chill for at least 1 hour until firm (see Make Ahead).
Cook the corn cobs in a large pan of boiling salted water for 5-6 minutes until just tender. Drain and cool, then put each cob on a separate sheet of foil. Slice the butter into 6 equal pieces and add one piece to each piece of corn, along with a rosemary sprig and a pinch of sea salt flakes. Wrap the foil tightly around the corn to seal as a parcel.
Heat a griddle pan or frying pan to high, then put the foil-wrapped corn in the pan and cook, turning,for 10-15 minutes. Remove and serve straightaway.

Method

For the baobab butter, whisk all the ingredients together in a bowl until combined. Lay 2 sheets of cling film on a clean work surface, then spoon the baobab butter on top, in a line. Roll the cling film tightly around the butter to form a rough cylinder, then pinch the ends of the cling film and roll the butter tightly to form a compact log shape. Twist the ends to enclose, then chill for at least 1 hour until firm (see Make Ahead).
Cook the corn cobs in a large pan of boiling salted water for 5-6 minutes until just tender. Drain and cool, then put each cob on a separate sheet of foil. Slice the butter into 6 equal pieces and add one piece to each piece of corn, along with a rosemary sprig and a pinch of sea salt flakes. Wrap the foil tightly around the corn to seal as a parcel.
Heat a griddle pan or frying pan to high, then put the foil-wrapped corn in the pan and cook, turning,for 10-15 minutes. Remove and serve straightaway.

delicious. tips

The butter will keep in the fridge for up to 3 days or in the freezer for up to a month.
Baobab powder is derived from the dried white pulp of the baobab fruit. It’s high in vitamins and antioxidants and the high fibre content makes it beneficial for a healthy gut. It’s available from some larger supermarkets, online at Ocado or Amazon, or from health food shops such as Holland & Barrett.

Recipe By

Zoe Adjonyoh

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