Barbecued Sweetcorn with Burnt Lime and Sea Salt

A mix of sweet and sour makes an interesting departure from butter and pepper on your corn on the cob. We saw this being done in north India on roadside charcoal burners. If the weather isn–t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavy-bottomed frying pan and fry the corn in their husks, with no oil. Leave them until the husks cook to a dark brown/black colour, then turn every few minutes so the whole husk is coloured, about 15 minutes in total.