Summer sausage rolls
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Sweetcorn dippers with sugar & spice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 sweetcornhalved
- 85g desiccated coconut
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 50g butter
Nutrition: per serving
- kcal367
- fat25g
- saturates18g
- carbs32g
- sugars17g
- fibre5g
- protein5g
- salt0.17glow
Method
step 1
Barbecue the sweetcorn until cooked or boil for 10 mins until tender. Meanwhile, toast the coconut in a hot pan until tinged golden, mix with the sugar and cinnamon and scatter over a tray.
step 2
Toss the hot sweetcorn in the butter, then use forks to roll and dip it in the coconut mixture before eating.