You’ll get more of a bite on the charred corn if you use kernels shaved off a fresh cob, but you can also make this by charring 300g frozen and defrosted kernels in a hot frying pan. Serves six as a side dish.
1 large butternut pumpkin, cut in half lengthways, seeds scooped out, skin on and cut into 3cm x 8cm wedges
75ml olive oil, plus extra to finish
Salt and freshly ground black pepper
2 whole corn cobs, peeled if in husks
1 large red chilli, deseeded and finely diced
Finely grated zest of 1 large lime, plus 4 Tbsp lime juice
10g coriander leaves, roughly chopped
5g mint leaves, roughly shredded
¼ tsp chilli flakes
30g pumpkin seeds, toasted
50g feta, crumbled into 1-2cm pieces
Heat the oven to 220C. Mix the pumpkin with two tablespoons of oil, half a teaspoon of salt and plenty of pepper. Spread out, skin side down and well apart, on a large baking tray, and roast for 25 minutes, until cooked through and golden brown. Set aside to cool.
Add the whole corn cobs to a grill for about eight minutes, turning over regularly so they get well charred all over. Remove from the heat and, once cool enough to handle, hold each cob upright on a board and use a sharp knife to shave off the kernels. Put these in a bowl with the chilli, lime zest and juice, the remaining three tablespoons of oil, a quarter-teaspoon of salt, the herbs and chilli flakes. Mix and set aside.
Arrange the squash on separate plates or on one large platter. Spoon the salsa on top, sprinkle over the pumpkin seeds, dot with feta and serve, drizzled with a little extra oil.