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Waitrose and Partners

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.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves8
  • CourseSide
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Pluschilling

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  • 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
  • 8 corn on the cob
  • 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.


Typical values per serving when made using specific products in recipe


1,085kJ/ 260kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating