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Sweetcorn with hazelnut butter

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Woman's Weekly's sweetcorn with herb butter
Woman's Weekly's sweetcorn with herb butter
  • Serves: 4

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Sweetcorn isn't just for boiling - baking it in the oven and smearing over homemade nutty butter is another way to enjoy it

Ingredients

For the butter:

  • 100g (3½oz) butter, at room temperature
  • 30g (1oz) hazelnuts, toasted and finely chopped
  • 3tbsp chopped fresh coriander

If you donít want to bake the cobs, strip off the husk and boil in unsalted water for 5-8 mins. They can also be steamed, or barbecued, wrapped in foil, for about 15 mins. Undo the foil for 5 mins to let the smoky flavour in.

Woman's Weekly cookery editor Sue McMahon

Method

  1. Set the oven to 200°C or gas mark 6. Soak the cobs in cold water for 10 mins.
  2. Meanwhile, make the butter: Soften the butter in a bowl and add the hazelnuts and coriander.
  3. Carefully peel back the leaves of the husk round corn; pull out and discard the silky threads. Smooth about a third of the butter over the 4 cobs and rewrap them. Tie at intervals with string. Put cobs on a baking sheet.
  4. Bake for 30 mins until just tender, turning them a couple of times. Snip the string off. Serve cobs hot with the rest of butter. The butter can be made, wrapped in cling film (in a cylinder shape is easiest) then foil, and sealed, labelled and frozen. Use within 1 month.

Nutritional information is for the maximum number of servings

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 328(kcal)
  • Fat 27.0g
  • Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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