Charred corn with cayenne butter and herb salad
Heat the butter in a small frying pan. Using a sharp knife, carefully cut the kernels off the corn cob, add to the pan and cook gently for 1-2 minutes.
Add the chives and cayenne pepper, season well with salt and freshly ground black pepper and cook for a further minute.
Place the herbs into a bowl, drizzle with the lemon juice and olive oil and stir well.
To serve, pile the dressed herbs onto a serving plate and top with the corn.