Baby corncobs in their husks can be found at farmers' markets; otherwise, just use regular baby corn.
36baby corn, preferably in the huskTo serve:extra-virgin olive oilSpiced salt1 tspfennel seeds½chipotle chilli (4gm), thinly slicedFinelygrated rind of ¼ limeWhipped feta140 gmPersian feta, drained1 tbsplime juiceTo serve:extra-virgin olive oil
For spiced salt, dry-roast fennel seeds and chipotle in a small frying pan until toasted and fragrant (20-30 seconds). Transfer to a mortar and pestle and pound to a fine powder, then add 3 tsp salt flakes and lime rind and pound to combine. Set aside.
For whipped feta, blend ingredients in a food processor until smooth. Transfer to a serving bowl and drizzle with extra-virgin olive oil.
Char-grill corn in batches over high heat, turning occasionally (3-5 minutes). Keep warm in a low oven while you repeat with remaining corn. Serve with spiced salt and whipped feta.