Esquites with Grilled Shallots

1.   Drain the sweetcornin a colander before tipping out on a clean tea towel and gently rub dry. Placea large, shallow frying pan over a medium to high heat and heat 1/2 tablespoonoil. Add the dried sweetcorn, spread out to one thin layer and allow to charfor approximate 3 minutes before stirring the corn and allowing to fry for afurther 2 - 3 minutes - try not to move the sweetcorn in this time as it helpswith the charring process.

2.   Once the corn istoasted and slightly charred, remove from the pan and set aside in a largebowl. Heat the remaining oil and turn down the heat to medium. Peel and finelyslice 3 shallots before adding to the pan along with the garlic and pinch ofsalt. Gently fry for 3 - 4 minutes until the shallots have nicely softened.

3.   Finely dice thestalks of the coriander and add to the pan along with the paprika and allow thespice to fry for just a minute (whilst continuously stirring). Remove theshallots from the heat and add to the toasted sweetcorn.

4.   Return the pan tothe heat for one final time, adding a small amount of oil if required. Peel andslice the remaining 4 shallots in half. Place cut-side down in the pan andallow to fry for 3 - 4 minutes until starting to char. Flip and cook for afurther 2 - 3 minutes until the shallots are soft. Remove from heat and setaside until ready to serve.

5.   In the sweetcornbowl add the sour cream, mayonnaise and lime juice. Stir well and season totaste. Spoon the sweetcorn mixture onto a serving plate or bowl. Crumble thefeta over and finish with the red chilli slices and the reserved corianderleaves. Serve alongside lime wedges.

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