Mexican-style barbecued corn


4 corn on the cob , peeled
50g butter , melted
sea salt
freshly ground black pepper
sweet smoked paprika , for sprinkling
80g Pecorino Romano cheese , finely grated
1 lime, quartered


Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.
Meanwhile, spread out the grated cheese on a shallow tray or plate. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the melted butter, sprinkle with paprika, then roll in the Pecorino. Serve with a wedge of lime.