Corn on the cob is really delicious cooked on the BBQ. These cobs were made with harissa butter. Peel back the leaves of the sweetcorn leaving them intact. For two cobs, mix 1 heaped tbsp softened butter with 1 level tbsp harissa paste (Belazu Rose Harissa is the best - I am not on commission honest - as it has large pieces of chilli and rose petals in it) and some salt and pepper. Rub a good coating of the butter paste over the corn and then fold down the leaves and tie up with string. Grill on the BBQ for approximately 20 minutes, turning during the cooking so that the corn is cooked on all sides. Perfect with a summer salad and some sausages!
ps - Congratulations Colin H for getting second prize with your lemon curd! A great achievement and I just hope I can do as well in our village show later this month!