Cheesy corn on the cob

Method

1. Heat a griddle pan over a medium-high heat. Cut the corn cobs in half, then brush 1 tbsp olive oil over the four cob halves. Griddle for 15 minutes, turning every few minutes, until evenly charred all over.
2. While the corn is on the griddle, brush with a knob of softened butter and the soured cream. Sprinkle over the emmental cheese and the goat’s cheese, then allow to melt slightly.
3. Transfer to a board or plate and sprinkle with a pinch of chilli flakes and a small handful of fresh coriander. Squeeze over the juice of 1 lime to serve.