The sweet and spicy mustard sauce works wonders with butter-drizzled corn.
- 4 large corn on the cob50g (2oz) butter
- 15ml (1tbsp) wholegrain mustard
- 30ml (2tbsp) runny honey
Bring a large pan of water to the boil. Strip the husks and trailing strings and place the cobs in the pan. Boil for 8-10 mins until the kernels are tender. Drain well.
Place butter, mustard and honey in a large frying pan and heat until butter has melted. Add the drained cobs to the pan and turn to coat in the glaze. Serve immediately.
Alternatively, you can replace the mustard and honey with 30ml (2tbsp) fresh chopped coriander, a squeeze of lime juice and a little fresh chopped chilli.