Corn with smoked paprika, chilli butter glaze, lime and parmesan

Preparation time: 5 mins

Cooking time: 45 mins

Serves 4

• 4 corn cobs, halved

• 4 cloves garlic, finely sliced

• 3 long green chillies, finely sliced

• 1 Tbsp smoked paprika

• 1 Tbsp sea-salt flakes

• 1 Tbsp caster sugar

• 1 pinch saffron threads

100g butter, chopped

• Juice of 1 lime

• 40g parmesan, finely grated

• Lime cheeks, to serve

Step 1 Put corn cobs, garlic, chilli, paprika, salt, sugar and saffron in a large saucepan. Add enough room-temperature water to just cover corn, then bring to the boil over a high heat. Reduce heat to medium, add butter and simmer for 10 minutes. Remove corn, reserving liquid, and set aside on a plate. Cover with foil to keep warm.

Step 2 Increase heat to high and boil reserved liquid for 15 minutes or until reduced to 2cm deep. Return corn to pan and toss in liquid until well coated. Remove corn and set aside on a plate. Cover with foil to keep warm.

Step 3 Boil liquid for a further 5 minutes or until a thick glaze forms. Place corn on a serving platter. Drizzle with glaze and lime juice, then scatter over parmesan.  Serve with lime cheeks.