Charred BBQ sweetcorn with smoked salt, harissa and coriander butter

1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa,

chopped coriander and smoked Maldon salt.

2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with

the butter and then place them onto the BBQ and cook for 4 – 5 minutes on each side until the corn

is bright yellow and cooked, with charred areas.

3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon

smoked salt – serve straight away.