- 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
- Âź fresh red chilli, chopped
- 1 lime, juice only
- 1 lime, cut into wedges, for garnish
- 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.