Sweet Corn & Herb Butter Tea Sandwiches
Description
Sweet Corn & Herb Butter Tea Sandwiches recipe with grilled corn sliced off the cob and folded into whipped butter with parsley, chives, and lemon zest, spread on soft bread rounds. Cut into stars or circles for a festive fika touch.
Ingredients
For the Herb Corn Butter
For the Tea Sandwiches
Instructions
Grill the Corn
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Lightly grill corn over medium heat (or roast) until lightly charred. Slice kernels off the cob and let cool.
Make the Herb Butter
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In a bowl, whip the softened butter until fluffy. Fold in corn kernels, parsley, chives, lemon zest, salt, and pepper. Mix gently to combine—leaving some whole corn bits for texture.
Assemble the Sandwiches
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Trim crusts off bread (optional).
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Spread a generous layer of corn butter on one slice and top with another.
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Press lightly and cut into small rounds or festive shapes using a cutter.
Garnish & Serve
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Sprinkle a touch of chopped herbs or edible flowers on top.
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Serve chilled or at room temperature on a board or tiered tray.
Equipment
Note
Swede Dish Tips
- Add thin slices of cucumber or radish for crunch
- Use Nordic-style rye or sourdough for a heartier version
- Make herb butter ahead and chill—great for future sandwiches or grilled veggies
- Perfect with iced dill-lemon tea or cucumber elderflower spritz
