I’m not absolutely clear what it is about lime which makes it go so perfectly with corn – the citrus certainly cuts through the rich, earthy, muskiness of the corn, but so would lemon, wouldn’t it? But lime is much better.
Also good with the cushiony corn is a little gritty, textured salt.
So by mixing the lime zest with the rock salt you achieve the perfect companion to the corn…along, of course, with the third essential musketeer – the rich, nutty butter.
Recipe for corn-on-the-cob bejewelled by lime crystals
- 4 cobs of corn
- 150g/5 oz butter
- zest of two limes
- 3 tbsps sea salt crystals
- 2 tbsps chopped chives
- Boil a big saucepan of well-salted water.
- Add the cobs and boil for seven or eight minutes.
- Mix the lime zest into the salt crystals.
- Melt the butter gently. Add the chopped chives (or snip them directly into the molten butter), and add two teaspoons of the limed salt.
- Drain the cobs, and serve with the butter and a little extra salt over them, and serve the remaining salt for people to help themselves.
For an alternative way of cooking corn on the cob, follow this link for Indian-accented corn on the cob.