Sweet corn is having a great season. Make the most of it!
4 sweet corn 2 Tbsp olive oil Few sprigs fresh tarragon (or use rosemary if not available) ½ tsp smoked paprika Lemon-infused extra virgin olive oil, flaky sea salt and lime wedges for serving
1 Remove husks and silks from corn cobs. Bring a pot of water to the boil, add corn and boil gently for 7 minutes (do not salt the water as it toughens the kernels). Drain.
3 Cook over a preheated barbecue grill until lightly charred all over. Transfer to a plate, drizzle with a little lemon-infused oil and sprinkle with sea salt. Serve with lime wedges.
There are plenty of recipes for sweet corn on Shared Kitchen, and lots of information too.