Heston's grilled sweetcorn

‘Adding paprika butter and a little Manchego creates another dimension to the sweetcorn. Simple but spectacular.’ Heston Blumenthal

  • Vegetarian


75g unsalted butter, softened
10g sweet smoked paprika
4 whole sweetcorn
100g Manchego cheese, finely grated


1. In a small bowl mix the butter with the paprika until well combined.

2. Cut the sweetcorn in half and place in a pan with boiling salted water and cook for about 6-10 minutes or until tender. Then drain the sweetcorn and transfer on to the barbecue. Turn while basting with the smoked paprika butter until a golden colour on all sides.

3. Sprinkle some of the Manchego cheese on top and allow to slightly melt. Remove from the barbecue and serve with a little of the paprika butter on top. 


Serves: 4

Nutritional Info

Typical values per serving:

Energy 6368.048kJ
1,522kj, 366kcals
Fat 26.8g
Saturated Fat 16.6g
Carbohydrate 20.7g
Sugars 2.5g
Salt 0.4g

1.9g fibre, 10.5g protein

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3 stars

Average user rating Based on 3 ratings