Lennox Hastie’s charred corn with Espelette butter and Manchego

Made to be eaten with your hands.

📝 Ingredients

• 4 corn cobs
• Finely chopped chives and finely grated Manchego, to serve
• ESPELETTE BUTTER
• 180 gm softened unsalted butter
• 1 tsp piment d’Espelette (see note)
• Finely grated zest of juice of 1/2 lemon

👨‍🍳 Instructions

1. 11: Peel back husks of corn and remove silk. Pull husks back over to cover corn, then soak in a large bowl of cold water for 20 minutes to prevent scorching.
2. 22: For Espelette butter, stir ingredients in a bowl to combine, season and set aside.
3. 33: Drain corn. Heat a barbecue or lightly greased char-grill pan to medium-high. Grill corn, turning occasionally, for 10 minutes. Set aside to cool slightly, then peel back husk and tie with string to secure. Brush with a little Espelette butter and grill, turning, basting with butter until charred all over (10-12 minutes). Remove from grill and while hot, brush with remaining butter. Serve hot, scattered with chives and Manchego.