Sweetcorn dippers with sugar & spice
You may need to convince people to try this unusual recipe, but once they do they'll be converted
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- Barbecue the sweetcorn until cooked or boil for 10 mins until tender. Meanwhile, toast the coconut in a hot pan until tinged golden, mix with the sugar and cinnamon and scatter over a tray.
- Toss the hot sweetcorn in the butter, then use forks to roll and dip it in the coconut mixture before eating.
Per serving
367 kcalories, protein 5g, carbohydrate 32g, fat 25 g, saturated fat 18g, fibre 5g, sugar 17g, salt 0.17 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/681656/
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Ingredients
- 4 sweetcorn , halved
- 85g desiccated coconut
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 50g butter
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Ingredients
- 4 sweetcorn , halved
- 85g desiccated coconut
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 50g butter
Per serving
367 kcalories, protein 5g, carbohydrate 32g, fat 25 g, saturated fat 18g, fibre 5g, sugar 17g, salt 0.17 g
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