1. For the butter combine all ingredients in a bowl and use a fork to stir and mash it until incorporated. Cover and set aside. If not using immediately, place in the fridge until ready to use.

2. For the raita add all ingredients except for the cucumber to a blender and blitz briefly until smooth. (You can refrigerate this if you would like to prepare it in advance. It will hold in the fridge for up to three days.) When ready to serve, spread across the base of a serving plate and top with the cucumber and coarsely torn coriander leaves.

3. Preheat a chargrill pan over high heat. Meanwhile, par-boil thecorn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well. Dollop over 4-6 tablespoons of the tandoori butter on the corn cobs and chargrill, turning often, until lightly charred in spots and the butter has melted gloriously into all the corn's crevices (about 5-10 minutes).

4. Serve the corn as is with the raita or cut the kernels off the cobs – being careful as they hold a lot of heat – straight over the yoghurt and use a spoon to scoop any leftover butter from the grill onto the corn and yoghurt. Serve warm.

*You will have more butter than you need for this recipe but it's glorious on all manner of veg and proteins and will keep covered in the fridge for up to four months.

Note: If you were planning a corn eating extravaganza (may I join you?) you could serve this with my corn chaat with tomato and tamarind chutney, they go together brilliantly.