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