Around mid-autumn I tend to stop eating the fresh corn and start to snap-freeze it in bags for winter. In the following cool months, when food can be a bit dull at times, I reckon corn can be a sure heart-warmer. When you bite into a feed of corn in midwinter, it has a way of reminding you of warmer days. That sweet burst of corn is pretty powerful! While the corn is fresh in autumn, though, I love to cook this meal – and it has to be done right, over the hot coals of an outside fire (if your council will let you). Well, look, sure you can cook it inside, or even on a barbecue, but it just feels like more fun sitting around a crackling fire on a late afternoon. When the sun drops and the cool night air of autumn sneaks in, there’s nothing like the hot corn and chilli rub straight from a warm fire. It may be obvious by now that I’m partial to a bit of the hot stuff, so if you’re shy of chilli heat, discard the seeds. I know it’s hilarious that I’m using smoked pimentón – again! – but this buttery rub just has that Mexican vibe about it: smoky and hot. Hola!
Get the heat up on the fire for at least an hour before you want to cook. This makes a good base of hot coals and provides constant heat for cooking.
PS: I stole this recipe from Kate. Thanks, beautiful.