Your taste buds are going to love the contrasting flavours of sweet BBQ corn combined with fiery chilli and tangy lime.
4 corn on the cob with husks
4 tbsp Greek yoghurt
2 tsp Kashmiri chilli powder
1 tsp salt
1 lime, zest and juice
1 tbsp chopped coriander
Soak the corn – husks and all – in cold water for 30 minutes before cooking.
Mix the Greek yoghurt with the lime zest and juice, salt and Kashmiri chilli.
When you are ready to get cooking, fire up the BBQ. If you don’t have one, an oven or griddle pan works just as well.
If using a griddle pan, heat until smoking hot before adding the corn in their husks, turning every so often for a total of about 15 minutes. If using the oven, preheat to 220c and cook the corn for about 15 minutes.
Once cooked, peel back the husk and brush the cobs with the Greek yoghurt mix.
Sprinkle the chopped coriander on top and squeeze on some more lime before serving.