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    Heston's grilled sweetcorn

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    Heston's grilled sweetcorn

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

    • Vegetarian

    Serves: 4


    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. 


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