Grilled corn with jerk butter

• thumb-sized pieces ginger2
• pack butter↗250g g

  softened

• thyme leaves↗2 tbsp tbsp

  roughly chopped

• ground allspice½ tsp tsp
• freshly ground nutmeg↗½ tsp tsp
• garlic cloves↗3

  crushed

• spring onions↗3

  finely chopped

• scotch bonnet↗1-2

  chillies, finely chopped

• maple syrup↗1 tbsp tbsp

  (or use light brown sugar)

• zest 2 limes
• large sweetcorn↗8

  cobs

• rashers streaky bacon↗8

  (optional)

Step-by-step instructions

1. 1

   To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.

2. 2

   Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.

3. 3

   Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!