This recipe is taken from my latest book, Depot: Biography of a Restaurant . It comes courtesy of Kyle Street, Executive Chef at Depot Eatery & Oyster Bar, and is a stunning way to enjoy corn on the cob.

Serves 6

Step 1: Chipotle Cream

Whisk all the ingredients together in a small mixing bowl, then refrigerate until required.

Step 2: To Cook and Serve

Bring a large saucepan of salted water to the boil.

Cook the corn cobs for 10 minutes, then drain and cool to room temperature.

Preheat the barbecue or a grill pan to smoking hot. Cut each corn cob into three pieces, then lightly oil and season with salt and pepper. Grill until charred and hot through. Brush with chipotle cream and sprinkle with freshly grated Parmesan.

Finish up the corn with a few torn coriander leaves and a hit of lime zest and juice.

 

Photography by Kieran Scott