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Ingredients

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Method


The perfect refreshing, flavour-packed side or main dish! Sweetcorn dressed with a paprika and lime butter made with Robertsons Smoked Paprika and garnished with parmesan, coriander, and lime zest.

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Preparation

  1. Method

    1. Peel back and remove the corn husks.
    2. Bring a large pan of salted water to a boil, lower the heat to medium and cook the corn cobs for 10 min.
    3. Meanwhile, make the paprika and lime butter by mixing the softened butter with the Robertsons Smoked Paprika until fully combined. Stir in half the lime zest and half the parmesan.
    4. Heat a dry frying pan over medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook in the hot pan, turning every couple of minutes until golden and slightly charred in spots.
    5. Remove the corn to a plate using tongs and spread the paprika and lime butter all over. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.
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