Baobab butter and rosemary corn cobs

Method

1. For the baobab butter, whisk all the ingredients together in a bowl until combined. Lay 2 sheets of cling film on a clean work surface, then spoon the baobab butter on top, in a line. Roll the cling film tightly around the butter to form a rough cylinder, then pinch the ends of the cling film and roll the butter tightly to form a compact log shape. Twist the ends to enclose, then chill for at least 1 hour until firm (see Make Ahead).
2. Cook the corn cobs in a large pan of boiling salted water for 5-6 minutes until just tender. Drain and cool, then put each cob on a separate sheet of foil. Slice the butter into 6 equal pieces and add one piece to each piece of corn, along with a rosemary sprig and a pinch of sea salt flakes. Wrap the foil tightly around the corn to seal as a parcel.
3. Heat a griddle pan or frying pan to high, then put the foil-wrapped corn in the pan and cook, turning,for 10-15 minutes. Remove and serve straightaway.