Ingredients

• 1 corn-on-the-cob
• 1 tbsp water
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 tbsp chopped fresh coriander
• ¼ fresh red chilli
• chopped
• 1 lime
• juice only
• 1 lime
• cut into wedges
• for garnish

Directions

• For the corn skewers
• place the corn-on-the-cob into a small bowl
• sprinkle with water and microwave on high for six minutes. Cut into 2cm/1in pieces using a large
• sharp knife.
• Thread the corn pieces onto skewers
• drizzle with olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until hot and griddle the corn skewers until golden-brown on all sides.
• For the chilli herb drizzle
• mix all the ingredients together in a small bowl.
• To serve
• place the corn skewers onto a serving plate and pour over the chilli herb drizzle. Garnish with lime wedges.