Serves 4

2 garlic cloves, crushed
60g butter, melted
2 tsp honey
1 tsp cumin
4 ears of corn
Salt and black pepper

1. Combine the garlic, butter, honey and cumin. Brush a thick layer of the butter mixture onto each ear of corn.
2. Season with salt and pepper and wrap each cob in tin foil. Place on the barbecue for 15-20 minutes, rotating the corn every five minutes. The corn is done when it feels soft when pricked with a toothpick.

Per Serving 254kcals, 14.1g fat (8g saturated), 32.6g carbs, 7.9g sugars, 5.3g protein, 4.3g fibre, 0.149g sodium

Recipe courtesy of Kelly Doolan