First corn of autumn, with lime, chili and coriander

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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. 

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Makes enough for four, so scale up for how ever many you need

Ingredients

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!  

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