Red, white and blue cheese balls

Stand the cob on a ramekin inside a big bowl and slice the kernels off with a sharp knife.

Char the pepper skin with a blowtorch on a heatproof surface; cover tightly to steam and cool; rub off the skin and dice small.

Mix a pound of cream cheese with a little soft butter, a little kosher salt, black pepper, cayenne, the pepper, the corn and about a quarter pound of crumbled blue cheese until thoroughly combined.

Chill about an hour to firm, then scoop about one tablespoon portions onto a lined sheet pan; chill about an hour more.

Roll in finely chopped roasted almonds, sliced chives or minced crispy bacon; cover and chill fully before serving.