Roasted corn on the cob with lime butter and herbs

Sweet, tangy and smoky from the grill

Corn has a distinctly sweet flavor of its own; the heat of the grill adds a smoky, savory layer. The kernels stay juicy if you turn the cobs regularly and don’t leave them on for too long. A few dark spots are just right, but don’t wait until the whole cob is charred black. A grill pan works indoors, while a barbecue provides the same direct heat and an extra smoky flavor. Use tongs to turn the cobs safely.

Fresh corn is at its best in the Netherlands during the summer months, when you can often find it at markets or greengrocers. Choose cobs with firm, plump kernels and don’t store them longer than necessary: after harvesting, their flavor gradually becomes less sweet. Out of season, you can use fresh cobs from the supermarket; this dish is less suited to canned corn, as loose kernels cook differently and don’t form a sturdy cob. Remove the husks and silk before grilling.

The butter brings the toppings together with the warm corn. Lime zest adds a strong citrus aroma, while a little juice gives the butter a truly fresh taste. Coriander makes it herbaceous, and chili adds a gentle tingle rather than sharp heat. Adjust the amount of chili to your own preference. Feta is a handy, salty counterpoint to the sweet corn; queso fresco is milder and softer if you can find it. Taste the butter before adding extra salt, as the cheese is already salty.

Pumpkin seeds add a toasted crunch that contrasts with the juicy kernels and soft butter. Toast them briefly in a dry frying pan and take them out as soon as they smell fragrant and start to color here and there, so they don’t burn. Serve the cobs straight away, while the butter is still melting and the seeds are crunchy. They go well with grilled eggplant, beans or chicken, and are also a lovely addition to a table of other small dishes. For a milder version, leave out the chili; keep the lime and herbs for freshness.