• 1 large knob of butter
• 1 tablespoon extra-virgin olive oil, plus extra for grilling
• 1 onion, thinly sliced
• 2 thyme sprigs, leaves stripped
• 6 corn-on-the-cobs, papery husks stripped
• about 400ml (14fl oz) vegetable stock or chicken stock
• 2 red onions, quartered, skin on and root intact
• salt and freshly ground black pepper

Heat the butter and olive oil in a medium heavy-based pan over a low heat, until it starts to bubble. Then, add the sliced onion, the thyme leaves and a little salt and pepper. Turn down the heat to low and cook gently, stirring regularly, for about 15 minutes, until the onion is soft. Using a sharp knife, remove the kernels from two of the corn cobs. Add these to the onions, then add the stock.

Simmer the contents of the pan for 25 minutes, until the stock has reduced by about half and the corn is tender. Tip the softened corn into a jug and use a stick blender to purée until smooth. Alternatively, place in a food processor or blender and blitz. Taste and adjust the seasoning if necessary.

Light your barbecue, or place a griddle pan over a medium heat. The onions and corn need to cook through, so you don’t want the heat too hot – your barbecue is ready when you can hold your hand over the grilling rack for only 1–2 seconds.

Place the quartered red onions on a baking tray with the remaining corn cobs, season with salt and pepper and drizzle over a little olive oil. Place the corns and the onions on the barbecue grill bars or on your griddle. Cook, turning regularly, for 25–30 minutes or until the corn and the onions are tender and blistered. Remove to a plate and set aside.

To serve, spoon a little corn purée onto each plate, then add a piece of barbecued corn and a few onion wedges. Serve straight away with hunks of good bread.