Sweetcorn dippers with sugar & spice

• sweetcorn↗4

  halved

• desiccated coconut↗85g g
• golden caster sugar↗50g g
• ground cinnamon tsp
• butter↗50g g

Step-by-step instructions

1. 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.

2. 2

   Toss the hot sweetcorn in the butter, then use forks to roll and dip it in the coconut mixture before eating.