Kylee Newton: Charred sweetcorn with a zesty chilli glaze

Kylee Newton's charred sweetcorn with a zesty chilli glaze. Photo / Kylee Newton

Ingredients

4	cobs corn, in husks
3 Tbsp	salt (for brine)
3l	water (for brine)
40ml	lime juice, plus zest of 1 lime
½-¾ tsp	chilli flakes
1 Tbsp	runny honey
2 Tbsp	good-quality olive oil
To taste	parmesan cheese, optional
To taste	sea salt & freshly cracked black pepper

Directions

1. Make up enough brine to cover the corn in their husks and soak, weighted down, for 40-60 minutes.
2. On a hot barbecue, or under the grill, steam the corn in their husks for 6-8 minutes, turning every 2 minutes. Remove the husks and any stringy bits.
3. Whisk together the lime, chilli, honey and oil and brush onto all sides of the corn keeping some aside for later. Return the corn to the barbecue/grill turning as you go to get a char on all sides.
4. Serve whole or cut into chunks, with extra glaze and a fine grating of parmesan cheese.
5. Season generously with salt and pepper.

Kylee Newton is a food writer and author of two cookbooks, The Modern Preserver and The Modern Preserver's Kitchen. See her work at themodernpreserver.com and on Instagram @themodernpreserver

Kylee Newton, aka The Modern Preserver. Photo / Kylee Newton