Mexican Corn

1. Heat a griddle pan until very hot. Rub the ears of corn with about half the olive oil and place in the pan. Keep turning the corn for about 10 minutes until nicely charred all over.
2. Use a knife to remove the kernels.
3. Put a frying pan onto a low–medium heat and add the butter, the remaining olive oil and the garlic. Cook for about 5 minutes, taking care that it doesn’t burn.
4. Add the kernels to the pan, and cook for 10 minutes, stirring occasionally.
5. Tip everything into a mixing bowl and leave to cool slightly.
6. Stir in the Parmesan, lime juice, chipotle chilli mayo and coriander. Season to taste with salt and pepper and serve warm or cold.

Chef’s tip

If short on time, use canned sweetcorn and start from step 3.