With the final days of August came the first corn of autumn. So fresh, so juicy, so different from tinned sweetcorn, so moreish. This is a really quick recipe to make while something else is cooking in the oven or marinading or stewing away. It does yield a fair amount of dressing for the corn, so I used the leftovers to mix into salad leaves.
Makes enough for four, so scale up for how ever many you need
50ml vegetable or sunflower oil
Juice of two limes
Handful of chopped coriander
1 green chilli, chopped small
Salt and pepper
4 fresh corn cobs
Mix together the dressing in a large bowl, and then roll the sweetcorn in the dressing. If you can leave it to marinade for a bit, all the better, and spoon some of the coriander on top of the sweetcorn while it rests.
If not, go straight to a hot frying pan or barbeque, and fry the sweetcorn on a medium high heat. You can spoon some more of the mix on the sweetcorn as you go, and add a little extra salt if you prefer things saltier.
Once some parts of the corn have taken on a charred colour, take it off the heat and eat straight away. You can also sprinkle the cooked corn with a little paprika if you really like things hot!