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25 minutes Prep Time
5 minutes Servings
3 portions Ingredients
6 sweetcorn cobs with the skin 75 grams Flora Plant B+tter salted 2 tablespoons honey 1 tablespoon sherry vinegar small bunch of chopped fresh thyme pinch of cayenne pepper 2 finely chopped small red chillies 40 grams Violife Prosociano chopped fresh parsley 80 grams Flora Plant B+tter salted Energy (kcal) 130 kcal Energy (kJ) 545 kJ Protein (g) 3.5 g Carbohydrate incl. fibre (g) 30.3 g Carbohydrate excl. fibre (g) 27.9 g Sugar (g) 17.9 g Fibre (g) 2.5 g Fat (g) 1.3 g Saturated fat (g) 0.3 g Unsaturated fat (g) 0.9 g Monounsaturated fat (g) 0.4 g Polyunsaturated fat (g) 0.5 g Trans fat (g) 0.0 g Cholesterol (mg) 0 mg Sodium (mg) 15 mg Salt (g) 0.04 g Vitamin A (IU) 442 IU Vitamin C (mg) 26.0 mg Calcium (mg) 18 mg Iron (mg) 1.23 mg Potassium (mg) 304 mg
Instructions Melt 75g of Flora Plant B+tter in a pan. Add the honey, vinegar, thyme and cayenne pepper and red chilli.
Gently peel back the corn husks from the cob, leaving the husk intact. Remove the silk strands.
Place each of the sweet corn cobs on a piece of foil.
Brush some of the glaze on the corn cobs and gently fold back the husks to cover the cob completely.
Wrap up and place in a baking tray. Cook for 20 mins at 160c fan.
Open the foil parcels and remove a strip from the front of the husk. Brush with the glaze.
Place under a hot grill or on the BBQ
Finishing touches, add knobs of Flora Plant B+tter and chopped parsley and the grated Violife Prosociano
Prep Time
5 minutes
Servings
3 portions
