4 large corn cobs
50g butter, at room temperature
75g grated cheese e.g. cheddar
3tbsp chopped coriander leaves
1 lime, zest and juice
Bring a large pan of water to the boil. Add the corn cobs and cook for 10-15 minutes until the kernels are tender.
Once the corn is cooked, drain thoroughly.
With a small sharp knife, carefully make a small incision in the core at each end of the corn cob pieces and push in a lolly pop stick – this makes them easy to pick up and eat.
The plan is to roll the sweetcorn through all the flavours so arrange your ingredients on a large chopping board; one area for the butter, another for the cheese, and the same for the coriander and lime zest.
While they’re still warm, roll the corn cobs in the butter, then the cheese, then the coriander and finally the lime zest. If you find it easier, you can roll in butter, herbs and lime zest, then just sprinkle the cheese on top.
Arrange on a serving platter and squeeze over some lime juice.