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    Sweetcorn with Spiced Butter

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    Sweetcorn with Spiced Butter

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 4 sweetcorn cobs
    • Oil
    • Spiced Butter
    • 50g Country Life Spreadable Butter
    • 2 tbsp chopped fresh coriander
    • Red chilli


    1. Halve, deseed and finely chop a red chilli and mix well with chopped fresh coriander and Country Life Spreadable and season.
    2. Strip the leaves from sweetcorn cobs and brush the kernels lightly with oil. Barbecue for 10 minutes, turning occasionally, until cobs are tinged light brown. Serve each cob with a dollop of the spiced butter.

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    Cook's tips

    For the sweetest flavour, sweetcorn should be cooked soon after purchase. Sugars start turning to starch once cobs are picked.

    To boil sweetcorn, cook in a large pan of water for 5-7 minutes, then drain well. Do not add salt to the water because this will toughen the kernels.

    Fresh sweetcorn should have plump yellow kernels with no sign of shrivelling.

    To strip off the kernels, hold the cob upright on a board and, working downwards and away from you, cut away the kernels using a large sharp knife, turning the cob after each cut.


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