Melt the butter in a large heavy-bottomed pan over a medium heat. Add the spring onion and fry for 2-3 minutes, stirring frequently, until they are softened and turning translucent.

Add the corn kernels and stir them through the butter. Pour in 100ml of water and season with a good pinch of salt. Stir well, then bring everything to a simmer. Reduce the heat slightly and cook for 3-4 minutes, stirring regularly, until the corn is bright yellow and tender.

Meanwhile use your hands to rub a drizzle of olive oil and a sprinkle of salt and pepper into the third sweetcorn cob. Grill for 8-10 minutes, turning every few minutes, until lightly charred. Carefully cut the sweetcorn kernels from their cob.

Add the cream to the pan, stir well to combine and remove from the heat. Ladle 1/2 of the mixture into a high-powered blender and blend until smooth. Pour the mixture back into the pan, along with the beans, and stir well to combine.

Return the pan back over a medium heat and bring everything to a gentle simmer. Cook for a further 2-3 minutes, or until the beans have warmed through. Season to taste with salt and lots of black pepper.

Serve the beans sprinkled with smoked paprika, the charred corn and extra spring onion. Finish with a good crack of black pepper and eat with lots of crusty bread.