Spiced corn on the cob

Prepare your barbecue for direct cooking. Melt the butter in a small pan over a low heat. Put the sweetcorn kebabs on a baking tray and brush with the melted butter. In a shallow bowl, mix the hot pepper sauce, mayonnaise, soured cream, lime juice, garlic and ½ the chopped coriander until combined.

Put the sweetcorn kebabs on the grill over the medium-hot part of the barbecue. Cook, turning often, for 6-8 minutes or until tender and lightly charred. Return the corn to the tray then, working quickly one at a time, drizzle over the spicy mayonnaise until generously coated. Scatter with the pecorino and remaining coriander. Serve with extra hot pepper sauce, if liked, plus lime wedges for squeezing over.