Ingredients
Vegetarian, Gluten-Free, Nut-Free, Egg-Free, Soy-Free, Refined Sugar-Free 
10 minutes preparation time + 10 minutes cooking time 
4-6 - 4 whole corn cobs, husks removed and cut into thirds
- 40g salted butter, softened (I've used Westgold)
- 1 teaspoon Aleppo pepper flakes or pinch mild chili flakes to your taste
- Small piece of Manchego cheese (alternatively, Grana Padano or Parmigiano-Reggiano can also be used)
- Zest of 1 lime
- Flaky sea salt
Method
- Steam the corn pieces until they're a vibrant yellow and just cooked through, usually about 7-8 minutes. Ensure they're tender but still have a slight crunch.
- While the corn is steaming, in a large serving bowl, combine the softened butter and Aleppo pepper flakes. Mix thoroughly to create the spicy butter.
- Once the corn is cooked, add it to the bowl with the spicy butter.
- Toss the hot corn gently until thoroughly coated with the chili butter.
- Transfer the buttered corn to a serving plate or keep it in the bowl you've tossed it in.
- Zest half of the lime evenly over the corn.
- Using a fine grater, generously grate the Manchego cheese over the top of the corn, creating an even and fluffy layer of cheese covering the corn.
- Add the remaining lime zest and a generous pinch of flaky sea salt.
- Serve immediately and enjoy!
NOTES
- I prefer salted butter in this recipe. However, if you only have unsalted butter on hand, simply add a pinch of salt as you toss the corn in the butter. Then, add a little more flaky salt at the end, following the recipe.
- If you can't get Manchego cheese, feel free to substitute Grana Padano or Parmigiano-Reggiano in its place.
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