Seaweed Chilli Crush wins Taste of the West GOLD 🏆 Award 2020 Seaweed Chilli Crush wins Taste of the West GOLD 🏆 Award 2020
Fresh Sweetcorn with Seaweed butter, using Seaweed Boost

English Sweetcorn is in Season from mid August until early October, sweet and delicious boiled , roasted or on the BBQ. We can get imported sweetcorn most of the year. Sweetcorn is high  in Magnesium, potassium and fibre, added to the nutritional CV of Seaweed this packs a vitamin and mineral punch .

 

Sweetcorn with seaweed butter

  • 2 Sweetcorn cobs
  • Half a Teaspoon Seaspoon Seaweed Boost (or 1 x 2g sachets)
  • Butter

Boil sweetcorn for 5 mins. Put seaweed in little bowl and add 1 teaspoon of water to rehydrate. Drain cobs and melt butter in warm pan, stir in the seaweed and bubble gently for half a minute. Pour over sweetcorn to serve.

Serves 2

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