Charred corn with chilli, lime and mint butter

Put a griddle pan over a high heat until smoking hot. Brush the corn with the oil, then char for about 15 minutes, turning every so often. Transfer to a serving plate, sprinkle with ½ tsp salt and some freshly ground black pepper; set aside and keep warm.

Put the butter in a small pan and set over a medium heat. Once starting to foam, add the chillies and cook for 1 minute. Remove from the heat, then stir through the lime juice, mint leaves and the remaining ¼ tsp salt. Brush generously over the corn cobs, scatter over the feta and serve.