One of the simplest summer pleasures. Any leftover corn is great stripped off the cobs with a sharp knife and added to salads.
Prep time: 5 minutes | Cooking time: 15 minutes
- 4 sweetcorn cobs, halved widthways
For the butter
- 100g butter, softened
- 1 tbsp smoked paprika
- Leaves from 2 sprigs of thyme and 4 sprigs of parsley, chopped
- Soak the sweetcorn halves in cold water in the fridge until you need it. Pat dry with kitchen paper. Mix together the butter ingredients.
- Grill the corn over hot coals, brushing with the soft butter, until patched with brown and tender.