Sweetcorn is saturated with nostalgia and the bittersweet taste of summer coming to an end. It has a short season and, when it’s freshly picked, it’s so sweet that you can chomp it right off the cob. I reserve some to eat straight from the grill slathered with butter, then dabbed with a wedge of lime rolled in chilli powder to recreate a favourite Kenyan street food snack from my childhood. I find the combination of hot chilli with naturally sweet corn an irresistible one, so both of today’s recipes have a jolt of something fiery.Charred sweetcorn, prawn and green chilli spaghetti (pictured top)Green chilli adds essential heat to the sweet prawns and corn – I like to use jalapeños here for their fragrant heat. Keep the seeds in if you are a heat seeker.Prep 10 min
Cook 30 min
Serves 43 corn on the cob
1 tbsp salt
400g spaghetti
