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Devilled charred sweetcorn & crab on toast

A platter of devilled charred sweetcorn & crab on toast

Devilled charred sweetcorn & crab on toast

Name: Devilled charred sweetcorn & crab on toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4-6 as a starter
Ingredients: 2 tsp crispy chilli oil; 2 corn on the cob; 25g butter; 20g ginger finely grated; 3 garlic cloves crushed; 3 spring onions finely sliced, green and white parts separated; 50g brown crabmeat; 3 tbsp coconut cream; 1 lime zested and juiced; 150g white crabmeat; sourdough (gluten-free if necessary), toasted and buttered; small handful of coriander finely chopped

Ailsa Burt

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Serves 4-6 as a starter

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Char the sweetcorn in this recipe to bring out more depth in the corn. Paired with delicate, sweet crab and punchy ginger, it makes a stunning summer starter

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 tsp crispy chilli oil
2 corn on the cob
25g butter
20g ginger

finely grated
3 garlic cloves

crushed
3 spring onions

finely sliced, green and white parts separated
50g brown crabmeat
3 tbsp coconut cream
1 lime

zested and juiced
150g white crabmeat

To serve

sourdough

(gluten-free if necessary), toasted and buttered
small handful of coriander

finely chopped

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Nutrition: Per serving (6)

kcal142
fat8g
saturates5g
carbs6g
sugars2g
fibre3g
protein9g
salt0.5g

Method

step 1

Set a frying pan over a high heat. Brush some of the chilli oil over the corn and add to the hot pan. Cook for 8-10 mins, turning regularly until charred all over. Remove to a plate and set aside to cool. Once cool enough to touch, hold the charred corn cobs upright on a chopping board using tongs and carefully slice off the sweetcorn kernels using a sharp knife.
step 2

Heat the remaining oil and the butter in the same frying pan over a medium heat and once melted, stir in the ginger, garlic and the white parts of the spring onions. Cook for 2-3 mins until fragrant and softened, before stirring through the brown crabmeat, charred corn, coconut cream, a pinch of the lime zest and a splash of the juice. Remove from the heat and stir through the white crabmeat and green parts of the spring onions. Season to taste and serve spooned on top of the buttered sourdough toast with the coriander scattered over.

Recipe from Good Food magazine, August 2025

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