Grilled mini corn

1. Cook the sweet corn in boiling water in about 4 minutes until just tender. Drain and rinse under cold running water to stop the cooking process. Drain the corn.
2. In the meantime, squeeze the lime. Place the parsley leaves, drained chickpeas, 2 tablespoons of olive oil, garlic, tahini and cumin in the mixer and blend to create a smooth hummus. Season with salt and pepper. Add a few tablespoons of water if the hummus is too thick.
3. Remove the seeds from the the rawit pepper and finely slice the flesh. Finely chop the coriander. Mix the rawit pepper and coriander with the butter. Season with salt.
4. Thread the corn onto cocktail sticks - or skewers- and brush with the rest of the olive oil. Heat a grill pan. Grill the mini corn all way round until nice, brown grill marks form. Brush the hot skewers with the butter and serve with the hummus.

Enjoy!