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Smoky griddled corn with Feta and mint

Smoky griddled corn with Feta and mint


Vegetarian and gluten free, this barbecue side dish with homemade flavoured butter beats regular corn on the cob any day

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    723kj 174kcal
  • Fat
    Med 17%
  • Saturates
    High 36%
  • Sugar
    Low 3%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 4 Co-op British sweetcorn cobettes
  • 40g Co-op unsalted butter, softened
  • ½ tsp smoked paprika
  • 1 tsp Co-op Fairtrade light brown soft sugar
  • ½ tsp chilli flakes
  • 40g Co-op Feta, crumbled
  • 1 tsp dried mint
  • 1 lime, cut into 4 wedges


  1. Bring a large saucepan of water to the boil and cook the sweetcorn cobettes for 6 mins
  2. Drain, then transfer to a barbecue or hot griddle pan and cook for around 8 mins, turning them frequently, until charred all over
  3. Meanwhile, beat the butter, smoked paprika, sugar and chilli flakes together in a bowl. Season
  4. Put the cobettes on a serving plate and dot with the flavoured butter until it melts
  5. Sprinkle with the Feta and mint, then serve with the lime

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