Corn on the cob is best for this, but do not underestimate tinned sweetcorn. It works really well too! For more smoky complexity (and when you have more time), grill the cobs (husks on) on the barbecue. This is also delicious as a side to pork or chicken. 

Serves 4

2 corn on the cob or 250g tinned sweetcorn
75g butter
3 spring onions (white and green parts), finely chopped
1 garlic clove, finely chopped
1 tablespoon roughly ground coriander seeds
4 sun-dried tomatoes, finely chopped (we use the dehydrated ones and rehydrate them in a bowl of just-boiled water until soft)
5 tablespoons chopped coriander
½ level teaspoon hot paprika
150g cream cheese
500g strained Greek yoghurt
2-4 flatbreads or pittas, warmed

Boil the whole sweetcorn in unsalted water until tender (about 5 minutes).

Or barbecue the corn in their husks for a few minutes on each side until tender and slightly charred in parts. When cool enough to handle, slice the kernels off the core.

Melt the butter in a saucepan over a medium heat and stir until it starts to caramelise (the white bits of whey will turn golden), about 3–5 minutes.

Add the spring onions, garlic and coriander seeds, stir together and cook for 3 minutes over a medium heat until soft and sweet.

Stir in the sun-dried tomatoes, fresh coriander and paprika, fry for 1 more minute, then add the sweetcorn and season. Purée a quarter of the mixture, adding a splash of water to loosen it if the mixture is very thick.

To make the labneh, combine the cream cheese and yoghurt, season with salt to taste and spread out on a large plate. Spoon the hot sweetcorn over the labneh.

Serve with warm flatbreads or pittas.