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
Ingredients
- 4 sweetcorn, halved
- 85g desiccated coconut
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 50g butter
Method
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.
