• 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


  1. 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. 2

    Mix the spices with the oil and sea salt. Brush liberally all over the corn, working into the grooves between the kernels.

  3. 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. 4

    Slice the butter into rounds and melt over the hot corn to serve. 

Nutritional Details

Each serving provides
  • Energy 825kj 197kcal 10%
  • Fat 15.4g 22%
  • Saturates 7.9g 40%
  • Sugars 2.3g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

9.2g carbohydrate 2.8g fibre 2.1g protein

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