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Crunchy Pepitas

  • Butter 100 g
  • Pepita 300 g

Corn Cobs

  1. Crunchy Pepitas

    • In a pan melt the butter. Add in remaining ingredients and continue to move and toss pan until golden brown. Season with salt and pepper.
  2. Corn Cobs

    • Peel back husks, place in pot of cold salted water and bring to the boil. Cook until kernels just soft.
    • Mix the butter and KNORR Thai Sweet Chilli Jam together. Brush over corn cobs before grilling on a char grill.
    • Place corn on plate once grilled and hot – sprinkle with crumbled fetta, ground paprika, pepita and fresh dill.
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