Corn on the cob with potted crab butter

Butter and seafood are two of sweetcorn’s classic partners. Here all three are wrapped together with punchy – and particularly British – spicing.

You can easily halve this recipe to serve 4. Or make a big batch of crab butter and freeze any leftovers

  • Preparation time: 5 minutes, plus chilling
  • Cooking time: 15 minutes
  • Total time: 20 minutes, plus chilling

Serves: 8 as a side


125g unsalted butter, softened
½ lemon, zest, plus a squeeze of juice
½ tsp cayenne pepper
¾ tsp ground mace
¼ tsp salt
100g mixed brown and white crab meat (such as Seafood & Eat It)
8 corn on the cob
about 1 tbsp olive oil, for griddling
handful chopped chives


1. In a medium bowl, beat together the butter, lemon zest and juice, spices, salt and a grinding of black pepper. Fold through the crab meat until combined. Transfer the mixture to a large piece of baking parchment and roll up into a rough sausage shape; chill for about 30 minutes, until firm.

2. Heat a griddle pan until hot. Rub the corn cobs lightly with olive oil and griddle for 2-3 minutes on each side, until tender and charred with dark spots; they’ll need 12-15 minutes in total. Top the hot cobs with slices of the crab butter and sprinkle with the chives before serving.