KEY POINTS:
Makes 4
4 ears of sweetcorn, shucked
2 Tbs balsamic vinegar
3 Tbs extra virgin olive oil
1 cup finely grated parmesan
2 tsp red chilli flakes
1 Tbs finely chopped fresh mint
Flaky salt and freshly ground black pepper
1 Either grill the corn while turning every 3 minutes - it will be ready in 10 - or plunge into a large pot of boiling water and let simmer for 5.
2 Mix the balsamic and oil on a large flat plate. On a second plate, combine the parmesan, chilli and mint.
3 When the sweetcorn is cooked, roll each ear in the balsamic and olive oil mixture then quickly roll in the parmesan, chilli and mint.
Offer extra salt, pepper and chilli at the table.