Grilled baby corn with spiced salt and whipped feta

1.For spiced salt, dry-roast fennel seeds and chipotle in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound to a fine powder, then add 3 tsp salt flakes and lime rind and pound to combine. Set aside.

2.For whipped feta, blend ingredients in a food processor until smooth. Transfer to a serving bowl and drizzle with extra-virgin olive oil.

3.Char-grill corn in batches over high heat, turning occasionally (3-5 minutes). Keep warm in a low oven while you repeat with remaining corn. Serve with spiced salt and whipped feta.