4 corn cobs (peeled)

4 garlic cloves (minced)

80gm butter

1/2 long green chilli (finely diced)

6 coriander stalks (leaves and stems washed &

separated)

1 lime

1/2 cup mayonnaise

3 tbl sp chilli oil

100gm feta

1 long red chilli (diagonally and thinly sliced)

1 tbl sp aleppo chilli (chilli powder is also great)

Sea salt

1. Place pot of salted water on high heat and bring to rolling boil before adding corn cobs in and cooking for around 15 minutes, you want the corn cooked through but still bright in colour. Remove and pop onto small tray and take off excess water with a paper towel.

2. Turn oven on grill setting on highest temperature.

3. Finely dice the coriander stems and zest the lime before adding to bowl with butter, diced green chilli and pinch of sea salt. Using a fork bring together the flavour butter until properly mixed. Add butter to the tops of the corn and place under grill in oven.

4. Char corn hard, and keep basing herbed butter onto corn. Remove when you have a nice char.

5. To make spicy mayonnaise, add the chilli oil and mayonnaise together (adding more chilli if you like).

6. To plate add corn, pour excess melted flavour butter on top. Spoon the spicy mayonnaise on top, microplane heaps of feta all over before finishing with red chilli and Aleppo chill on top. Slice the zest lime into wedges and scatter on the side before finally adding the coriander leaves on top.