• Sweetcorn twin pack (or a Cobette pack)
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 2 tablespoons butter
  • 1 spring onion, finely sliced
  • A pinch of cayenne pepper
  • A pinch of chilli flakes
  • A pinch of paprika
  • ½ garlic clove, peeled and mashed to a paste
  • 1 lime, cut into wedges, to serve


  1. 1

    Rub the sweetcorn all over with the olive oil and season, to taste, with freshly ground black pepper.       

  2. 2

    Heat a ridged grill pan over a high heat, add the sweetcorn and fry for 6-8 minutes, turning regularly, until brown on all sides.       

  3. 3

    Meanwhile, mash the butter with the spring onions, spices and garlic until well combined.       

  4. 4

    To serve, place the chargrilled sweetcorn into a serving plate. Spread the chilli, spring onion and herb butter on tops, so that it melts over the hot cobs.        

  5. 5

    Serve with fresh lime wedges. to squeeze over.       

  6. 6

    Cook's tip: Hot summers day? Switch the grill for the barbecue, adjusting cooking times according to barbecue instructions.

Nutritional Details

Each serving provides
  • Energy 942kj 225kcal 11%
  • Fat 1.5g 2%
  • Saturates 0.5g 3%
  • Sugars 0.5g <1%
  • Salt 0.5g 8%

% of the Reference Intakes

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