3 ways with parmesan

1 Miso, chilli and lime-buttered corn on the cob

25 MINUTES | SERVES 6 AS A STARTER | EASY

corn cobs 6 whole
unsalted butter 60g, softened
white miso paste 40g
limes 2, zested and juiced
red chilli 1, deseeded and finely chopped
vegetable oil 1 tbsp
flat-leaf parsley a handful, chopped
parmesan 30g, grated

1 Cook the corn cobs in a pan of boiling salted water for 10 minutes. Drain and set aside.