Corn on the Cob with Chilli Butter
Charred sweet corn cobs brushed generously with zesty chilli and lime butter. A staple barbecue side dish highlighting Queensland's vibrant fresh produce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Barbecue grill or chargrill pan
- •Small mixing bowl
- •Pastry brush
- •Tongs
- •Serving platter
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 21 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 280 kcal
Instructions
- 1
Heat your barbecue grill or chargrill pan over medium-high heat.
- 2
Place the softened butter into a small mixing bowl.
- 3
Add the minced chilli, coriander, lime zest, lime juice, smoked paprika, garlic, and half the salt.
- 4
Mash thoroughly with a fork until the spiced butter is evenly blended and smooth.
- 5
Brush the husked corn cobs lightly with olive oil and season with the remaining salt.
- 6
Place the corn cobs directly onto the hot barbecue grill.
- 7
Grill for 10 to 12 minutes, turning every few minutes with tongs until the kernels are tender and lightly charred.
- 8
Transfer the hot charred corn cobs onto a serving platter.
- 9
Slather the chilli butter generously over the hot corn, letting it melt into the charred kernels.
- 10
Garnish with extra coriander and serve immediately with fresh lime wedges.
Chef's tips
Ensure the butter is truly soft before mixing so the lime juice incorporates cleanly without splitting. Rotate the corn frequently over medium heat to develop sweet, smoky char marks without drying out the kernels.
Ingredient substitutions
- unsalted butter → plant-based block butter for a vegan version
- red birds eye chilli → mild long red chilli or a pinch of chilli flakes
- fresh coriander → finely chopped flat-leaf parsley or chives
Storage
Store leftover cooked corn and remaining chilli butter separately in airtight containers in the fridge for up to 3 days.
Reheating
Reheat corn cobs wrapped loosely in foil in an oven at 180C for 10 minutes, then top with fresh butter.
Common mistakes to avoid
- •Using hard, chilled butter that will not mix evenly with the lime juice and spices.
- •Grilling over excessive flames, which scorches the kernels black before they cook through.
- •Leaving raw corn unattended on the hotplate, leading to dry and rubbery kernels.
Serving suggestions
Cooked Corn on the Cob with Chilli Butter?
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