Elote

SERVES 4
4 corn on the cob, husks removed
100g Parmesan cheese, finely grated
2 teaspoons smoked paprika
1⁄2 teaspoon salt
100g unsalted butter, clarified (see Tip)

TIP TO CLARIFY THE BUTTER, PUT IT INTO A SMALL JUG OR

RAMEKIN IN THE MICROWAVE AND
HEAT FOR ABOUT 1 MINUTE, OR UNTIL JUST MELTED (YOU
CAN ALSO DO THIS IN A PAN ON
THE STOVE, BUT THERE IS A HIGHER CHANCE THAT THE
BUTTER WILL BURN). THIS WILL
SEPARATE THE MILK SOLIDS FROM THE FAT. SKIM OFF THE
MILK FOAM THAT RISES TO THE
TOP, THEN POUR OR SPOON THE PURE BUTTERFAT INTO A
FRYING PAN, BEING CAREFUL TO
LEAVE BEHIND THE MILK SOLIDS THAT HAVE SUNK TO THE
BOTTOM.
Heat a large saucepan of water over a medium heat until lightly boiling.
Cut the corn cobs in half, drop them into the water and cook for about 8
minutes.
Mix together the Parmesan, smoked paprika and salt and scatter over a
plate.
Once the corn cobs are cooked, drain them.
Put the pan over a medium heat and add the clarified butter. Roll the corn
in the
butter until it is thoroughly coated, then remove from the pan and roll in
the cheese
mixture. Eat immediately.