This dish contains the following allergens: Milk/Dairy
Cooking mode
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For the corn:
250g
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
60g
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
50g
pickled jalapeño peppers
1½ tbsp
finely chopped chives
For the corn:
8oz
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
2oz
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
1oz
pickled jalapeño peppers
1½ tbsp
finely chopped chives
Utensils
Step 1
Divide butter between 3 small bowls (about80-85g per bowl). In the first bowl, mix insundried tomatoes, garlic and chopped basil. Inthe second, mix in Cajun seasoning, lime juiceand coriander. Inthe third bowl, mix in jalapeñopeppers and chives. Season all butter to tastewith salt and pepper.
Step 2
Evenly cover each corn cob with oil, salt andpepper.
Step 3
To install the grill plate, position it flat on top ofthe heating element and gently press down untilit sits into place, then close the lid. Turn dial toGRILL, set temperature to HI and set time to 10minutes. Select START/STOP to begin cooking(preheating will take approx. 10–12 minutes).
Step 4
When the unit has beeped to signify it haspreheated and “ADD FOOD” is displayed, openthe lid andplace the corn cobs on the grill, closelid and begin cooking. Open lid to turn cornregularly. Check ifcooked after 8 minutes.
Step 5
When cooking is complete, open lid, removecorn from grill and serve hot with flavouredbutters.
Divide butter between 3 small bowls (about80-85g per bowl). In the first bowl, mix insundried tomatoes, garlic and chopped basil. Inthe second, mix in Cajun seasoning, lime juiceand coriander. Inthe third bowl, mix in jalapeñopeppers and chives. Season all butter to tastewith salt and pepper.
For the corn:
250g
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
60g
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
50g
pickled jalapeño peppers
1½ tbsp
finely chopped chives
For the corn:
8oz
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
2oz
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
1oz
pickled jalapeño peppers
1½ tbsp
finely chopped chives
Step 2 of 5
Evenly cover each corn cob with oil, salt andpepper.
For the corn:
250g
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
60g
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
50g
pickled jalapeño peppers
1½ tbsp
finely chopped chives
For the corn:
8oz
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
2oz
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
1oz
pickled jalapeño peppers
1½ tbsp
finely chopped chives
Step 3 of 5
To install the grill plate, position it flat on top ofthe heating element and gently press down untilit sits into place, then close the lid. Turn dial toGRILL, set temperature to HI and set time to 10minutes. Select START/STOP to begin cooking(preheating will take approx. 10–12 minutes).
For the corn:
250g
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
60g
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
50g
pickled jalapeño peppers
1½ tbsp
finely chopped chives
For the corn:
8oz
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
2oz
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
1oz
pickled jalapeño peppers
1½ tbsp
finely chopped chives
Step 4 of 5
When the unit has beeped to signify it haspreheated and “ADD FOOD” is displayed, openthe lid andplace the corn cobs on the grill, closelid and begin cooking. Open lid to turn cornregularly. Check ifcooked after 8 minutes.
For the corn:
250g
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
60g
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
50g
pickled jalapeño peppers
1½ tbsp
finely chopped chives
For the corn:
8oz
unsalted butter, softened at room temperature
8
husked sweetcorn cobs
1½ tbsp
sunflower oil
Sea salt and ground black pepper, as desired
Sundried Tomato & Basil Butter:
2oz
sundried tomatoes, finely chopped
1
clove garlic, peeled, crushed
1½ tbsp
finely chopped basil
Cajun Butter:
2 tsp
Cajun seasoning
Juice of 1 lime
2 tbsp
finely chopped coriander
Jalapeño Butter:
1oz
pickled jalapeño peppers
1½ tbsp
finely chopped chives
Step 5 of 5
When cooking is complete, open lid, removecorn from grill and serve hot with flavouredbutters.
For the corn:
250g
unsalted butter, softened at room temperature
