This combination has changed my life – corn with lime salt, where have I been hiding? Again this is one of those simple combinations that works so well.

Serves 4

4 cobs of fresh corn, shucked – peeled

4 Tbsp butter, cut into pieces at room temperature

¼ cup salt flakes

Grated zest of 1 lime (use a microplane)

2 Tbsp fresh chives

Method

Bring a large pot of well-salted to the boil.

Cut the corn in half or desired size and add to boiling water, cook for 5-7 minutes or until the corn is tender.

To make lime salt -If you have a mortar and pestle add the salt to the bowl and grate in the lime zest and mash until the salt turns a wonderful, fragrant green.  If you don’t have mortar and pestle add the lime juice and zest to a bowl and blend carefully with the end of a rolling pin something similar so that the salt blends and turns green and fragrant like above. Set aside.

Meanwhile, take 2 tablespoons of the cooking water out of the pot and add to a heatproof bowl.  Add the butter and swirl the bowl over the heat to emulsify.  Add lime salt to taste, swirling the bowl to maintain the emulsification (thickening effect). Set aside in a warm place until corn is cooked.

Drain the corn well and add to the butter.  Sprinkle in the chives.  Swirl the bowl to coat the corn evenly and sprinkle with a little more lime salt, and serve the remaining salt on the side.