When the rain is falling and the temperature is dropping with it, spread a little sunshine (and butter) at the dinner table.
Mexican Grilled Corn
4 cobs of corn, husks removed
2 tablespoons salted butter, melted
1 lime, quartered
1/4 cup mascarpone
Parmesan, finely grated
Sea salt flakes
Put the cobs into a pan of boiling salted water and boil for 3 minutes. Remove from the heat and drain well.
Heat a barbeque grill or grill pan to high. Brush the corn generously with melted butter and grill for about 5 minutes, turning often, until lightly caught and starting to char a little here and there.
Remove from the heat, squeeze over some lime, smear with mascarpone, sprinkle with Parmesan and dust with salt and chilli powder. Best corn ever.