This is a killer recipe, full of the big, bold flavours of chilli, lime and coriander combined with sweet, fresh corn. It’s exactly the sort of food I wanted to try and highlight when I started this blog. It doesn’t have any bells and whistles in either ingredients or technique, but tastes fantastic and is viscerally satisfying to eat. I used a griddle pan to cook the corn but you could easily add this to a BBQ lunch and cook it on the grill; the vegetarians in your life will call you blessed, and the meat eaters will fight to add some to their plate. Resist the temptation to add butter. With the other flavours it’s not necessary and your arteries will thank you.
4-6 cobs of corn, husked and de-silked
500 ml milk
1 heaped teaspoon dried chilli flakes
1 large lime, cut into 8 wedges
1 bunch fresh coriander, roughly chopped
a little olive oil
1 long, red fresh chilli, finely sliced
Place the corn in a large saucepan and pour over the milk. Add the dried chilli flakes. Cover and bring to the boil. Simmer for 5 minutes and then take off the heat. Meanwhile, heat a griddle pan, or the grill on your BBQ. Using tongs, remove the corn from the milk and gently pat dry using absorbent kitchen towel. Drizzle over a little olive oil and rub into the outside of each cob of corn. Cook on the griddle for about 5 minutes, turning frequently, until some of the corn is nicely charred. Sprinkle over the chilli and coriander and serve at once, with some slices of lime for each person to squeeze generously over the corn before eating. It’s great straight from the grill , or served warm.