100g Unsalted butter, softened
10g Sweet smoked paprika
4 Sweetcorn kebabs
200g Manchego cheese, finely grated
In a bowl, mix the butter with the paprika until well combined. Place the sweetcorn in a pan with boiling salted water and cook for approximately 12 minutes or until cooked through. Remove the sweetcorn from the water and place on the BBQ and rotate while basting with the smoked paprika butter until golden colour on all sides.
Sprinkle some of the Manchego cheese on top and allow to slightly melt on the BBQ. Remove from the BBQ and serve with a little of the paprika butter on top.