Corn on the Cob with Butter & Cheese

Ingredients

• Crusty sourdough bread, to serve
• 1 clove garlic, crushed
• 50 g butter, softened
• 4 corn on the cob, husked
• 1 tbsp fresh parsley, finely chopped
• 40 g parmesan, finely grated
• Dressed green salad, to serve

Method

1. Bring a large pot of water to a rolling boil and salt it generously — it should taste like the sea. Under-salted water and the corn comes out flat; this is your only chance to season the kernels from the inside.
2. Drop in the husked cobs and cook for 10–12 minutes, until the kernels are bright yellow and a knife slips in with no resistance. Don't crowd the pot — if your pan won't hold all four comfortably submerged, do them in two batches so the water stays at a proper boil.
3. While the corn cooks, mash the softened butter with the crushed garlic and chopped parsley in a small bowl until evenly green-flecked. The garlic stays raw here — it'll mellow the moment it hits the hot cobs, so you get fragrance without the harsh bite of burnt garlic, which would turn the whole thing bitter.
4. Drain the corn well and, while still steaming hot, slather each cob generously with the garlic butter so it melts down into every row of kernels. Taste a kernel now — if it needs more salt, this is the moment, not at the table.
5. Roll each buttered cob through the grated parmesan spread on a plate, pressing gently so the cheese clings in a craggy, golden crust.
6. Plate the cobs on a serving platter, scatter the extra parsley over, add the lemon wedges alongside for squeezing, and finish with a pinch of flaky sea salt and a crack of black pepper. Serve straight away — squeeze the lemon over at the table to cut through the butter and cheese while everything's still glossy.