4 corn on the cob, peeled
50 g butter, melted
freshly ground black pepper
sweet smoked paprika, for sprinkling
80 g Pecorino Romano cheese, finely grated
1 lime, quartered
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.
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.
Meanwhile, spread out the grated cheese on a shallow tray or plate. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the melted butter, sprinkle with paprika, then roll in the Pecorino. Serve with a wedge of lime.
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This Mexican bbq corn is always a hit – just chuck 'em on the barbie or smokin' hot griddle
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council