50g/2oz unsalted butter
2 tbsp dark soy sauce
1 tsp Sichuan peppercorns, roasted and ﬁnely ground
1 large fresh red chilli, ﬁnely chopped
8 ears sweet fresh corn, outer leaves peeled
In a small pan, melt the butter with the soy sauce, Sichuan peppercorns and chilli. Light the barbecue and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 15-20 mins until lightly charred and cooked through, turning frequently. Serve at once.