This borrows from the comforting, sensory pleasures of pasta cacio e pepe and is assertive with black pepper and pecorino. The toasted corn brings a smokiness and the pickled chillies add heat to an otherwise mellow dish.

Prep 10 min

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For the pickled chillies

60ml white-wine vinegar

1 tbsp caster sugar

1 tsp salt

50g long red chillies, thinly sliced on the diagonal

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For the creamed corn

6 corn cobs

50g butter, plus extra for brushing

2 banana shallots, peeled and thinly sliced

2 garlic cloves, peeled and finely chopped

1 heaped tsp dried oregano

Sea salt

1 tsp peppercorns, coarsely ground

100g pecorino romano, finely grated, plus extra to serve

Zest of 1 lemon

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1. To make the pickled chillies, combine the vinegar, sugar, salt and 60ml water in a small pan and bring to a boil. Add the sliced chilli, take off the heat and leave to sit and cool for 15 minutes.

2. Slice the kernels off four of the corn cobs. Heat the butter in a saucepan over a low heat, add the shallots, garlic and oregano, and saute for about 10 minutes, until soft and translucent. Add the shucked corn and 500ml water, and bring to a boil. Turn down the heat to low, cover and cook, stirring occasionally, for 40 minutes, until most of the liquid has evaporated.

3. Meanwhile, heat a grill or barbecue to high and grill the remaining two corn cobs, turning them occasionally, until charred all over. Brush with butter and season with sea salt. Once cool enough to handle, slice the kernels off the charred corn in slabs.

4. Put the cooked corn and shallot mix in a food processor, blitz smooth, then stir in the pepper and pecorino. Spread the puree over four plates or shallow bowls, top with the charred corn, extra pecorino, some lemon zest and the pickled chillies, and serve.