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Danish corn with browned sage butter

Danish sweetcorn tastes absolutely fantastic when it’s in season, which is when it really comes into its own. It can be enjoyed in the simplest of ways, with just a little butter, or as in this recipe, where it’s given an extra kick with an intense and aromatic sauté in browned butter and sage. This combination of sweet, juicy sweetcorn and the deep, nutty flavour of the browned butter, together with the delicate notes of sage, creates a taste experience that takes the dish to a whole new level.

Ingredients

Maize
4 corn cobs
Salt for boiling corn on the cob
150g grated Parmesan
Sage butter
75 g butter
20 sage leaves

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Instructions

Cooking sweetcorn

Wash the corn cobs and set the green husks aside. Place the corn cobs in a pan of boiling water with plenty of salt (as you would when cooking pasta). Place the green husks over the corn cobs in the pan – they act as a lid and add extra flavour to the cooking water. Boil the cobs for 15 minutes.

Sage butter
Put the butter in a small saucepan and heat it thoroughly until it sizzles, then subsides and gives off a hazelnut aroma. Now add the sage leaves, which will cause it to sizzle slightly again. Turn the heat right down and let the leaves crisp up, taking care that the butter doesn’t burn black in the process; it should be brown and smell lovely. Remove the pan from the heat.
The butter will stay warm in the pan for 10 minutes and can therefore be prepared before you get the rest ready.
Serving

Grate plenty of Parmesan and spread it out on a flat plate. Pour half of the browned butter onto another flat plate. Now take the corn cobs and dip them first in the browned butter and then in the Parmesan. Repeat this with all the cobs. Arrange them on a platter and drizzle the remaining browned butter over them, then scatter the crispy sage leaves on top.