Perfect Sweet Corn Spreads


Perfect Sweet Corn Spreads
Summer is the time for sweet corn on the barbecue.

Plain butter and sea salt are divine, but here are four ways to make your kernels really pop. Prepare in advance and chill until ready to serve.

Barbecuing corn is a delightful way to enhance its natural sweetness and add a smoky flavour. Preheat your barbecue or grill to medium-high heat and grill corn for 15 minutes or until cooked. To check the corn is cooked, the kernels should be tender and have a vibrant colour.

All these recipes make enough topping for six to eight cobs.

Mexican garlic

Combine ½ cup of homemade mayonnaise, 2 tablespoons of finely chopped coriander or parsley, ½ roasted garlic bulb, smoked sea salt and 100g crumbled feta.


Coconut & lime

Mix ½ cup of coconut cream with the freshly grated zest of 2 limes, ¼ cup of finely chopped coriander and 1 tablespoon of chilli paste.


Peach & chilli salsa

Combine ½ cup peach chutney and 3 tablespoons of maple syrup with 1 tablespoon of chipotle sauce or dried chilli powder.


Parmesan & anchovy butter

Combine 150g of softened butter with 3-4 anchovy strips, 2 tablespoons of finely chopped parsley and 1-2 teaspoons of crushed garlic.


Making Creamed Corn

(not pictured in the image above)

Melt 40g butter in a saucepan. Add 1 chopped onion and cook for 3 minutes. Add kernels from 4 sweet corn, and ½ cup water. Cook for 10 minutes or until tender. Add ½ cup cream and simmer until mixture thickens. Pulse in a food processor and season.


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