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

Nutrition per serving

  • kcal 367
  • fat 25g
  • saturates 18g
  • carbs 32g
  • sugars 17g
  • fibre 5g
  • protein 5g
  • salt 0.17g


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


  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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