Serves 6 Prep & Cook 20 mins
6 Corn on the Cob
150g Softened butter
2 Red Chilli, finely chopped
75g Cornish Smuggler Cheddar Cheese
Zest of 2 Limes
2 tsp Chilli Sauce
2 Pickled Jalapenos, finely chopped
Sprinkle of Smoked Paprika
Bring a large pan of water to the boil. Peel back the husks from the corn cobs and remove the silks, then fold the husks back over the corn. Boil for 5 minutes or until nearly tender, drain and dry them off.
Rub the outsides with a little rapeseed oil. Heat a barbecue or griddle pan and cook for 8-10 minutes, turning, until the husks are charred and the corn is tender.
In a bowl, mix the butter with the red chillies, the cheese, the lime zest, the chilli sauce and the pickled jalapeños. Season. Open the husks, rub the corn with the butter, then sprinkle with smoked paprika. Let the butter melt, then serve.