Ingredients
Serves: 6
- 2 tbsp butter
- 4 corn on the cob, cooked
- 1 tsp smoked sweet paprika
- 1/2 tsp ground cumin
- 2 spring onion, finely sliced
- 1 red pepper, diced
- 1 yellow pepper, diced
- Juice of 1 lime
- 1 tsp olive oil
- Sea salt & black pepper
- 2 tbsp finely chopped coriander
- 200g feta cheese, crumbled
- Lime wedges
Method
- Melt the butter in a heavy based pan.
- Stand the corn on a chopping board and hold it still while shaving downwards with a knife. It's nice if some stay stuck together.
- Tip all of the corn kernels into the frying pan. You may have to cook this in two batches.
- Add the paprika, cumin, salt and a little pepper.
- Leave the corn undisturbed to caramelise and cook nicely in places before stirring it.
- After five minutes stir and scrape the base of the pan, cook for another two minutes before transferring to a bowl. · Add the chopped peppers and spring onions while the corn is still hot. Stir well to combine.
- Dress with lime juice and olive oil, taste for seasoning.
- Stir through the coriander and scatter with feta.
- Serve right away with wedges of lime
