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Sweetcorn dippers with sugar & spice

You may need to convince people to try this unusual recipe, but once they do they'll be converted

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 367
  • Carbohydrates 32
  • Saturated Fat 18
  • Sugar 17
  • Protein 5
  • Fat 25
  • Fibre 5
  • Salt 0.17

Nutrition per serving

  • Calories 367
  • Carbohydrates 32
  • Saturated Fat 18
  • Sugar 17
  • Protein 5
  • Fat 25
  • Fibre 5
  • Salt 0.17

Ingredients

  • 4 sweetcorn, halved
  • 85g desiccated coconut
  • 50g golden caster sugar
  • ½ tsp ground cinnamon
  • 50g butter

Method

  1. 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.

  2. Toss the hot sweetcorn in the butter, then use forks to roll and dip it in the coconut mixture before eating.

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