• 1 sweetcorn cob
  • 15 g butter (optional)
  • 1 tsp red chilli, deseeded and chopped (optional)
  • 1 tsp chopped fresh parsley (optional)


To prepare the corn:

  1. 1

    Look for corn that has brown tufts at the top of the cob. Pull off all the outer leaves and threads, then trim the base and wash the corn if necessary.

To boil:

  1. 1

    Bring a large pan of lightly salted water to the boil and cook for 15 – 20 minutes. Drain and serve.

To griddle:

  1. 1

    Boil the sweetcorn for 5-10 minutes. Drain and carefully cut in half. Brush the sweetcorn with a little oil if you wish and then cook on the griddle for 10 minutes, turning often.


  1. 1

    Place the entire sweetcorn on the rack set above the coals. Cook for 20- 30 minutes, turning occasionally.

To make a chilli herb butter for four cobs:

  1. 1

    Mash together 50g lightly salted butter with 1 tbsp chopped parsley and 1 finely chopped chilli. Season with black pepper and serve on steaming hot sweetcorn.

Nutritional Details

Each serving provides
  • Energy 850kj 203kcal 10%
  • Fat 15.2g 22%
  • Saturates 7.8g 39%
  • Sugars 3.1g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

11.0g carbohydrate 1.1g fibre 5.1g protein

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