Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.
- Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
- Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
- Grate in the zest and juice from 1/2 a lime.
- Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
- Scatter with coriander and a grating of cheese before serving.
Recipe by Courtney Roulston
