Brined and BBQd Corn with Chives & Vintage Cheddar

Strip any husks away from the corn cobs, then cut them in half. In a mixing bowl that can snugly fit the corn, stir the salt into the hot water along with the coriander. Continue to stir until all the salt is dissolved. Lower the corn into the hot brine and set aside for 1 hour.

After this time, pat the corn dry and brush all over with oil. Cook on a hot BBQ, or griddle pan until char marks appear and the corn kernels turn from pale to bright yellow. Turn and continue to cook until the corn is tender and sweet.

Brush the corn all over with mayonnaise, then arrange on a platter and evenly scatter over the cheese and chives. Serve with lime wedges for squeezing over.