Charred BBQ sweetcorn with smoked salt, harissa and coriander butter

In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa,
chopped coriander and smoked Maldon salt.

Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with
the butter and then place them onto the BBQ and cook for 4 – 5 minutes on each side until the corn
is bright yellow and cooked, with charred areas.

Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon
smoked salt – serve straight away.