Sweetcorn and halloumi polenta with prawns

Stand the corn cobs upright on a sturdy board and use a sharp knife to carefully slice off the kernels. Put the kernels in a pan and cover with 500ml water. Bring to a simmer and cook for 5 minutes to soften. Drain over a bowl, reserving the cooking liquid, then transfer to a food processor. Whizz for 1-2 minutes, then return to the pan. Pour in 225ml of the cooking water and cook for about 15 minutes, with the lid on but stirring often, to thicken. Fold through 40g butter, the cheese, ½ of the chives, the salt and some black pepper; cook for a final 2 minutes.

Just before the polenta is ready, put the remaining 20g butter in a medium sauté pan over a medium-high heat. Add the garlic and chillies, cook for 30 seconds, then add the prawns. Cook for 3-4 minutes, stirring, until cooked through, pink and opaque. Take the polenta off the heat, stir in the remaining chives, then serve with the prawns and lime wedges.