Habanero honey sweet corn cake

Stand each ear of corn on a ramekin or overturned cup in a bowl and cut straight down with a sharp knife to remove the kernels; measure two cups.

Trim the habanero stem, cut open, remove the seeds, slice into thin strips and then a fine mince, wearing gloves or holding it with tongs.

Add the habanero to the corn with the eggs, a splash of cold water and the honey, warmed in the microwave first if crystallized.

Blend almost smooth with a stick blender, leaving the corn a little texture.

Add the melted butter, cornmeal, flour, baking powder and salt; whisk only until incorporated.

Pour into a generously buttered pie dish and shake to settle.

Bake in the centre of a 350 oven 45 to 55 minutes, until golden brown on top and a wooden skewer comes out clean.

Cool to barely warm or room temperature before slicing; optionally brush honey on top to shine.

Serve wedges with fanned strawberry, a spoon of creme fraiche and grated lime zest.

Variation: chill and serve cold, when the texture is like cheesecake.