Serves 4

4 ears corn

50g butter

1/4 cup freshly chopped coriander leaves

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish

Method

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Grate the Parmesan in another bowl. While the corn is still warm slather with butter. Squeeze lime juice over the corn and shower with Parmesan and coriander. Season with chili powder and serve with extra lime wedges.