Mexican corn salad (Esquites)

1 Melt the butter in a heavy based pan. Stand the corn on a chopping board and hold it still while shaving downwards with a knife. It's nice if some stay stuck together.

2 Tip all of the corn kernels into the frying pan; you may have to cook this in two batches. Add the paprika, cumin, salt and a little pepper. Leave the corn undisturbed to caramelise and cook nicely in places before stirring it. After five minutes, stir and scrape the base of the pan, cook for another two minutes before transferring to a bowl.

3 Add the chopped peppers and spring onions while the corn is still hot. Stir well to combine. Dress with the lime juice and olive oil, and taste for seasoning. Stir through the coriander and scatter with feta. Serve right away with wedges of lime.