Sweetcorn with smoked paprika butter

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olive magazine

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Recipe by olive magazine

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1. Pull any thick outer leaves off the corn cobs, fold back the rest of the leaves and pull out the silky threads. Mix together the butter and smoked paprika and smear onto the sweetcorn. Sprinkle with sea salt, fold the leaves back over and wrap well in foil. Barbecue for about 20 minutes until tender. Open it carefully so you don't spill any buttery juices. Serve with lemon wedges.

Know-how

Try to get your sweetcorn with the leaves still attached, otherwise use an extra sheet of foil when barbecuing.

Per serving

318 kcalories, protein 4g, carbohydrate 18.2g, fat 26 g, saturated fat 15.2g, fibre 1.6g, salt 0.46 g

Latest comments and suggestions

• KiwiJu

  10 February 2008

  KiwiJu rated and commented on this recipe

  

  We made this on the barbecue for Christmas dinner in Sydney! Very tasty and very easy!

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• flash

  30 August 2009

  flash rated and commented on this recipe

  

  Really tasty corn for the bbq. Everyone loved it.

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Ingredients

• 6 sweetcorn cobs
• 175g butter , softened
• 1 heaped tsp smoked paprika
• lemon wedges, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 6 sweetcorn cobs
• 175g butter , softened
• 1 heaped tsp smoked paprika
• lemon wedges, to serve

Per serving

318 kcalories, protein 4g, carbohydrate 18.2g, fat 26 g, saturated fat 15.2g, fibre 1.6g, salt 0.46 g

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