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  • Butter 100.0 g
  • Pepita 300.0 g

Corn Cobs

  1. 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 and brush over corn cobs before grilling on a char grill.
    • Place corn on plate once grilled and hot – sprinkle with crumbled feta, ground paprika, pepita and fresh dill.