Lately, I’ve been on a mission to get my kids eating more veggies.
But today I’m letting the natural sweetness of sweetcorn do all the hard work for me.
We intensify the glorious yellow hue and natural candy like flavour by roasting [rather than boiling] the sweetcorn.
By seasoning the corn with a little salt and olive oil and wrapping in a foil parcel – we trap all of the wonderful flavour into the cobs of corn destined for tiny hands [and hungry tummies].
Grace and Harry love love love sweet corn roasted like this for dinner [alongside a little chicken, broccoli and cheese – super simple] or even nestled in their lunch boxes.
I have a feeling your kids are going to love it too!
This sweetcorn recipe is also your perfect chance to get your kids into the kitchen.
Removing the husks, drizzling the corn with olive oil and wrapping the parcel up nice and tight – are great [and super simple] tasks your child will love.
To make your own super simple roast sweetcorn simply…