Sweetcorn is saturated with nostalgia and the bittersweet taste of summer coming to an end. It has a short season and, when it’s freshly picked, it’s so sweet that you can chomp it right off the cob. I reserve some to eat straight from the grill slathered with butter, then dabbed with a wedge of lime rolled in chilli powder to recreate a favourite Kenyan street food snack from my childhood. I find the combination of hot chilli with naturally sweet corn an irresistible one, so both of today’s recipes have a jolt of something fiery.
