Sweetcorn dippers with sugar & spice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 sweetcorn, halved
- 85g desiccated coconut
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 50g butter
Method
- STEP 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.
- STEP 2
Toss the hot sweetcorn in the butter, then use forks to roll and dip it in the coconut mixture before eating.