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Grilled Corn with Whipped Sesame Butter and Lemon, Chilli & Coriander

Made at 34 Mayfair | Serves 6

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6 Corn on the cob, soaked in water for ten minutes
2 tbsp sunflower oil
180g soft butter (at room temperature)
50g tahini
1 tbsp sesame seeds
½ bunch coriander, chopped
2 lemons, one juiced and 1 cut into wedges to serve
1 tsp dried chilli flakes
Salt and ground pepper to taste

Heat the BBQ or grill pan to a high heat.

Peel back the corn husks, discard some of the outer leaves and drizzle the corn with sunflower oil and season with salt and pepper. Fold back the husks over corn, grill corn occasionally until charred and tender, around 10-15 minutes.

While the corn is cooking make the sesame butter. Beat the butter until it’s pale and fluffy. Add the tahini, chilli and lemon juice.

To serve, peel back corn husks and top each corn with sesame butter, coriander and serve with wedges of lemon.

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