AS RIGHT AS RAIN

As most of the country thrills to the romance of the monsoon, bring on the corn and elevate it with this easy recipe.

BBQ Corn On The Cob

INGREDIENTS

4 corn cobs

1 to 2 tsp olive oil

50 g butter, softened

1/2 tsp smoked paprika

1 red chilli, finely chopped

25 g walnuts, finely chopped Salt to taste Pepper to taste

1 tbsp chopped coriander

METHOD

1. Rub the corn cobs with a little olive oil and place on a BBQ or griddle pan.

2. Cook for 15 to 20 minutes, turning occasionally until slightly charred.

3. Meanwhile, mix the butter, smoked paprika, red chilli and walnuts in a bowl and season.

4. Place the corn on a large sheet of foil, spread the walnut chilli butter over, and wrap up the foil to seal. Place back on the BBQ or griddle pan for five minutes or until the butter has melted.

5. Unwrap the corn and sprinkle the chopped coriander over it. Serve warm.

ADE FOR THE MONSOON

These easy but impressive recipes from Chef Sneha Singhi (@snehasinghi1) make for delicious rainy-day treats

GARLIC PARMESAN FRIES

SERVES: FOUR PREP TIME: 10 minutes > COOKING TIME: 30 minutes

1. Peel and cut the potatoes into thick fries. Wash them in ice-cold water.

2. Bring water to a boil with the salt. Add the fries and boil for exactly 10 minutes.