Grilled Corn on the Cob Recipe with Chipotle Chilli Butter

Olive oil, for frying

• 4 whole corn on the cob, husks removed
• 80g butter, softened
• 1–2 dried chipotle chillies, rehydrated and finely chopped
• 2 tbsp chopped coriander leaves
• 4 tbsp crumbled Lancashire cheese

Sea salt and freshly ground black pepper

Lime wedges, to serve

1. Heat a large, heavy-based frying pan over a medium heat. Add a little oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over a medium heat for about 8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to colour too much).
2. Meanwhile, mix together the butter, chillies, coriander and a little seasoning.
3. Once the corn is cooked, remove and cover with knobs of the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.