Fill and boil your kettle. Pull the leaves and silks off the corn cobs then place the cobs in a large pan. Cover with boiling water, pop on a lid and set on a high heat. Bring to the boil and simmer for 5 mins. Drain and set aside. Fill and boil the kettle again.

While the sweetcorn cooks, rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Meanwhile, preheat your grill to its highest setting. Line a grill pan or baking tray with foil. Tip 2 tsp chilli spice blend onto a plate and add 2 tbsp olive oil. Zest in 1 lime and squeeze in the juice from half. Add a pinch of salt and mix. Roll the corn cobs in the mix then pop them on the foil-lined tray. Slide under the grill for 10 mins, rolling the cobs over a few times, till charred all over.

While the corn grills, drain and rinse the black beans and tip them into a bowl. Halve the cherry tomatoes and add them to the bowl. Finely grate in the zest from the remaining lime and squeeze in the juice. Add a good pinch of salt and pepper and mix to make a salsa.

Remove the corn from under the grill. Fluff the rice with a fork and divide it between a couple of plates. Top with the salsa, corn cobs, and 2 tbsp soured cream each. Serve with wedges of the remaining lime half to squeeze over.