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SERVES: 24 (1/4 pieces)


  • 6 Cobs of Sweetcorn
  • 250g Soft Butter
  • Fresh Herbs (Parsley, Chives, Coriander are good)
  • Salt and Black pepperurry)


  1. Wash the herbs and chop finely.
  2. Add the herbs to the soft butter and mix together thoroughly in a bowl.
  3. Scrape the butter onto a square of glad wrap that has been folded in half.
  4. Roll the butter into a tube in the glad wrap.
  5. Place in to fridge to set.
  6. Put a large pot of water onto the stove. Add a good pinch of salt and bring to the boil.
  7. Peel the husks from the sweetcorn cobs and chop these into 1/4.
  8. Once the water is boiling add the corn to the pot and cook for 15-20 minutes until ready.
  9. Drain the cob and put back into the pot and grind over some black pepper.
  10. Cut small slices of the herb butter to serve with the sweetcorn.