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Butter bath corn with gunpowder

Creamy, buttery corn that clings to every sweet bite
Warm spice and sumac lift it with a gentle kick
Velvety, golden comfort topped with crisp sesame crunch

side dish ⏱ 50 min 430 kcal / portion 45.0 g carbs / portion (estimated) vegetarian milksesame 🔗 Original source

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Butter bath corn with gunpowder
v4 · rb0e705f985 20260727Z1751 6 pieces corn cob 50 g basmati rice 25 g white sesame seed fine sea salt to taste 🍳 ⏱ 15 min toast basmati rice until just golden ⏳ ⏱ 2 min cool the toasted rice grind the toasted rice with aleppo chilli, garlic granules, sugar, sumac, and salt until ground but with a little texture remaining ⏳ blitz in the white sesame seeds until almost fine, then set aside in a bowl 🍳 bring whole milk, butter, water, and salt (1 1/2 tsp) to a boil 🍳 ⏱ 15 min add corn cob rounds and simmer until tender 🍳 ⏱ 5 min rest off the heat 🔪 thinly slice the remaining butter and dot it over the corn 🍽 sprinkle gunpowder over the corn and serve some on the side Corn Butter Bath 🎉 200 ml whole milk 140 g unsalted butter 15 g aleppo chilli ¾ tsp garlic granules 1½ tsp sugar 1¼ tsp sumac whole milk, unsalted butter aleppo chilli, garlic granules, sugar, sumac fine sea salt white sesame seed
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Preparation steps

  1. toast basmati rice for 15 minutes until just golden
  2. cool the toasted rice for 2 minutes
  3. grind the toasted rice with aleppo chilli, garlic granules, sugar, sumac, and salt until ground but with a little texture remaining
  4. blitz in the white sesame seeds until almost fine, then set aside in a bowl
  5. bring whole milk, butter, water, and salt (1 1/2 tsp) to a boil
  6. add corn cob rounds and simmer for 15 minutes until tender
  7. rest off the heat for 5 minutes
  8. thinly slice the remaining butter and dot it over the corn
  9. sprinkle gunpowder over the corn and serve some on the side

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