Mexican-spiced corn on the cob with garlic and herb butter
Serves: 8
Prep time: 10 mins Total time: 
Recipe photograph by Kris Kirkham.
Mexican-spiced corn on the cob with garlic and herb butter
Recipe by Lucy Jessop
Serves: 8
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
111Kcal
Fat
10gr
Saturates
5gr
Carbs
5gr
Sugars
1gr
Fibre
1gr
Protein
1gr
Salt
1.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 tbsp Sainsbury’s Mexican spice blend (from a 50g tub)
- 2 tbsp olive oil
- 1 tsp sea salt (try smoked Maldon sea salt)
- 8 sweetcorn cobettes
For the garlic and herb butter
- 1 x 125g pack Lurpak garlic butter, softened
- 1 tbsp finely chopped flat-leaf parsley
Step by step
Get ahead
Make the herb butter up to a week ahead and store in the fridge.
- Preheat the barbecue. First make the herb butter: mix the butter with the parsley and some seasoning, then transfer to a sheet of clingfilm and roll up into a sausage by twisting the ends. Chill in the fridge for at least 1 hour to harden (or pop in the freezer for 20 minutes).
- Mix the spices with the oil and sea salt. Brush liberally all over the corn, working into the grooves between the kernels.
- Cook on the barbecue (or a preheated griddle pan) for 12-15 minutes, turning, until cooked through and beginning to char. Transfer to a warm serving bowl.
- Slice the butter into rounds and melt over the hot corn to serve.
