INGREDIENTS

INSTRUCTIONS

Melt half the butter in a small pan and soften the finely chopped
vegetables, except the sweetcorn, with the chillies and the thyme. Remove
from the heat and stir in the remaining butter.
Place the sweetcorn on a sheet of greaseproof paper. Pour a little of the
savoury butter over the top. Transfer the remaining butter to a small dish
and place in the freezer to set.
Tuck in the ends of the greaseproof paper and roll up so the sweetcorn is
sealed. Cook on a baking sheet in a preheated oven at 190°C, 375°F, gas
mark 5 for 30 minutes or until the sweetcorn is tender. Unwrap and serve
topped with the chilled Creole butter.
For tangy lemon, herb & garlic butter, soften 85g (3oz) butter and stir in
1 crushed garlic clove, the finely grated rind of 1 lemon and a handful of
freshly chopped herbs such as mint, parsley, basil or chives. Chill and
serve with the hot sweetcorn.
For curried butter, stir 5-10ml (1-2tsp) curry paste and a handful of
freshly chopped coriander into 85g (3oz) unsalted softened butter. Chill
and serve with the hot sweetcorn.
Hints and Tips:
Sweetcorn can be cooked in several ways and is tender when a piece can be
easily removed from the cob.
Boiling: Cook in plenty of unsalted water for 10-15 minutes. Steaming: Cook
in a steamer or colander over a covered pan of boiling water for 15-20
minutes.
Barbecuing: Pre-cook the cobs first by boiling them in water for 10
minutes, then spread them with butter, wrap in foil and place on the
barbecue grill for 20 minutes. Finish over an open flame for a char-grilled
flavour.
Converted by MC_Buster.
NOTES : In this recipe Waitrose Supersweet Sweetcorn on the Cob is baked in
the oven and served with a hot and colourful Creole-inspired butter.
Converted by MM_Buster v2.0l.

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