© J Sainsbury plc 2020
Mexican-spiced corn on the cob with garlic and herb butter
Simple, quick and dangerously moreish
-
Ready in 25 minutes
-
Cooking time 15 minutes
-
Prep time 10 minutes
-
Makes 8 cobs
Ingredients
- 2 tbsp Sainsbury’s Mexican spice blend (from a 50g tub)
- 2 tbsp olive oil
- 1 tsp sea salt (try smoked Maldon sea salt)
- 8 sweetcorn cobettes
For the garlic and herb butter
- 125 g pack Lurpak garlic butter, softened
- 1 tbsp fresh flat-leaf parsley, washed and finely chopped
Method
-
1
Preheat the barbecue. First, make the herb butter: mix the butter with the parsley and some seasoning, then transfer to a sheet of clingfilm and roll up into a sausage by twisting the ends. Chill in the fridge for at least 1 hour to harden (or pop in the freezer for 20 minutes).
-
2
Mix the spices with the oil and sea salt. Brush liberally all over the corn, working into the grooves between the kernels.
-
3
Cook on the barbecue (or a preheated griddle pan) for 12-15 minutes, turning until cooked through and beginning to char. Transfer to a warm serving bowl.
-
4
Slice the butter into rounds and melt over the hot corn to serve.
