The sweetcorn for the dish can also be cooked on a bbq
8 small cobs of fresh sweetcorn
170g unsalted clarified butter
4 green jalapeno chillies, de-seeded and
Sunflower oil for frying
Salt and freshly ground black pepper
1 tbsp dark soy sauce
1 clove of garlic, finely chopped
1 tbsp lemon juice
2 tbsp chopped fresh chives
Serve with warm crusty bread or-
Pull away the husks and silky strands. Drop the cobs into a large saucepan of boiling salted water and cook for 2 minutes. Drain well.
Put the clarified butter into a saucepan, add the chillies and keep warm.
Heat a ridged cast-iron griddle until smoking hot. Rub the cobs of sweetcorn with oil and season well with salt and pepper. Place them diagonally across the ridges of the griddle and cook them for 8-10 minutes, turning them as each side browns. Lift them on to warmed plates as
soon as they are cooked.
Stir the soy sauce, garlic, lemon juice, chives and salt and pepper to taste into the clarified butter. Spoon some of the warm mixture over the sweetcorn and serve with
warm crusty bread or naan bread.