- 4 corn on the cob
- Butter 100 g
- Coriander 30 g
- 1 chipotle chilli
- Olive oil
- First, we cook the topping. Chop the coriander, add softened butter. Chop chipotle chilli. Mix together and season.
- Take corn on the cob and fry in olive oil. When nicely colored, add some water to steam through.
- To eat, smother the cobs with the butter and crumble over Lancashire cheese. Cook this recipe with a photo!