Sweet Corn & Herb Butter Tea Sandwiches

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Courses: Appetizer

Difficulty: Beginner

Servings: 6

Best Season: Summer

Dietary: Corn, Vegetables, Roots + Plant Forward

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

1 cup corn kernels (from 1–2 grilled ears of sweet corn)
½ cup unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
Salt and black pepper, to taste
Optional: pinch of smoked paprika or chili flakes for subtle heat

For the Tea Sandwiches

8 slices soft sandwich bread (white, brioche, oat, or gluten-free)
Optional: extra chopped herbs for garnish
Cookie cutter or small glass (for cutting into rounds, stars, or other shapes)

Instructions

Grill the Corn

1
Lightly grill corn over medium heat (or roast) until lightly charred. Slice kernels off the cob and let cool.

Make the Herb Butter

2
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

3
Trim crusts off bread (optional).
4
Spread a generous layer of corn butter on one slice and top with another.
5
Press lightly and cut into small rounds or festive shapes using a cutter.

Garnish & Serve

6
Sprinkle a touch of chopped herbs or edible flowers on top.
7
Serve chilled or at room temperature on a board or tiered tray.

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