Save to your scrapbook
Sweetcorn Parcels with Creole Butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
In this recipe Waitrose Supersweet Sweetcorn on the Cob is baked in the oven and served with a hot and colourful Creole-inspired butter.
In this recipe Waitrose Supersweet Sweetcorn on the Cob is baked in the oven and served with a hot and colourful Creole-inspired butter. Boiling Cook in plenty of unsalted water for 10-15 minutes.
Steaming Cook in a steamer or colander over a covered pan of boiling water for 15-20 minutes.
Barbecuing, Pre-cook the cobs first by boiling them in water for 10 minutes, then spread them with butter, wrap in foil and place on the barbecue grill for 20 minutes. Finish over an open flame for a char-grilled flavour.
Tangy Lemon, Herb & Garlic Butter
For tangy lemon, herb & garlic butter, soften 85g butter and stir in 1 crushed garlic clove, the finely grated rind of 1 lemon and a handful of freshly chopped herbs such as mint, parsley, basil or chives. Chill and serve with the hot sweetcorn.
For curried butter, stir 1-2tsp curry paste and a handful of freshly chopped coriander into 85g unsalted softened butter. Chill and serve with the hot sweetcorn.
Typical values per serving:
This recipe was first published in Tue Jun 01 01:00:00 BST 1999.