The Times Online, Kids In The Kitchen - August 2009

My daughter munches away on one with all the intention of Foghorn Leghorn, devouring each nib and slurping away at the hot butter with gusto. We roast ours whole in their natural sleeves, which gives a more intense sweetness to the vegetable.

A nice thing to do with your children is to get creative with the butter that is to be rubbed onto the cob. Of course just plain old butter is more than delicious but a little spice, herb or zest can be a welcome change.

Roast Sweetcorn with Spiced Lime Butter
Serves 4

4 whole sweetcorn with leaves
50g butter

Half tsp each of chilli flakes, cinnamon and cumin
1 tsp dried oregano
1 tbsp fresh thyme, finely chopped
1 lime

Salt and pepper

1 - Pre-heat the oven to 200C/GM6. Place the sweetcorn onto a baking tray and roast for 30 minutes. 

2 - To make the butter, mash the butter, spices and herbs together until thoroughly combined. Grate in the zest of the lime and combine with the lime juice. Season with freshly ground black pepper and salt.

3 - Rub onto the hot corn and eat.