Grilled Corn with 'Nduja Butter & Manchego Recipe, by Genevieve Taylor

How to Make Grilled Corn with 'Nduja Butter & Manchego 

1. Technique: direct grilling; Fire setup: two-zone grilling
2. Take each corn cob and peel back the husks. Pull out and discard the silky threads, then wrap the husks back around the corn as best you can. Set the corn on the grill bars over the fire and cook for 15 minutes or until the husks are charred all over, turning regularly to cook evenly. Transfer to a plate and allow to cool for a couple of minutes. 
3. Put the butter and ‘nduja into a shallow bowl. Add the rosemary and salt and pepper to taste and mash together with a fork. 
4. Peel back a few layers of husk from one side of each corn cob and spread the butter onto the exposed kernels. Fold the husk back over and return to the grill, butter-side up, for a few minutes to allow the butter to melt. 
5. Transfer to a plate and peel the top husks back one last time. Scatter over the grated cheese and serve while really hot. 
6. Cooking steak over a really hot blazing fi re is the classic way to do it, and for good reason. It’s fast, fiery and builds a deep flavour – but only if you do it right. This method works best for thinner steaks (up to 4cm/1½in or so thick). If your steak is thicker than that, head to page 44 for the reverse sear technique. A perfectly cooked steak should have an evenly browned crust all over and an inside that is cooked just how you like it. The key is 38 Recipes to Master developing the maximum amount of Maillard reactions – the fancy name for browning – as brown equals flavour. 
7. Always cook steak with the lid OFF – you need a one dimensional heat underneath. Add the lid and you get an efficient oven – your steak will overcook and you can’t flip it.