•2 corn cobs
•2 tbsp finely chopped parsley
•1 tsp Culleys Tropical Carribbean Sauce
•1/8 tsp ground cinnamon
•Salt and pepper, to season
1. Heat a lightly greased grill plate. When hot, add corn cobs. Cook, turning occasionally, until soft and charred in places.
2. Meanwhile, to make the whipped butter, beat all ingredients together with a beater until creamy.
3. When corn is cooked, spread with the whipped butter and garnish with extra parsley, salt and pepper, and some more Culley's Tropical Caribbean Sauce.
Recipe courtesy of Culley's NZ.