- 4 Corn on the cob, peeled
- 50 g Butter, melted
- Sea salt
- Freshly ground black pepper
- Sweet smoked paprika
- 80 g Pecorino Romano cheese
- 1 Lime, quartered
Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.
Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
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