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Barbecued sweetcorn with chilli butter


Fire up the barbie for this simple way to make the most of the natural sweetness of just-picked sweetcorn. 

If you haven’t grown your own, shop for ears with plump, juicy kernels.


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What you need

4 corn cobs

25g butter, at room temperature

zest of 1 lime

1 teaspoon crushed chilli

pinch sea salt flakes

ground black pepper


What to do

On a small plate mix together the butter, chilli, lime zest and salt and pepper.

Peel back the husk of the corn cobs and remove the silk. Divide the butter among the corn cobs, then re-wrap the cobs with the husks. Secure the husks with twine.

Cook the cobs over a barbecue, or place in an oven tray and bake in a moderate oven, for 10-15 minutes.

Serve as is, or cut the kernels from the cob with a sharp knife, then scoop into a warmed bowl, making sure you catch all the buttery juices.


Serves 4

Text: Robin Powell

About this article

Author: Robin Powell