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BBQ corn with chilli-herb butter

Spice up sweet corn on the cob with a good dollop of chilli-herb butter.

Preparation Time: 10 - 35 minutes Cooking Time: 20 minutes

Ingredients (serves 6)

  • 6 corncobs, husks and silk removed
  • 125g unsalted butter, at room temperature
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh continental parsley leaves, chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tbs olive oil


1. Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.

2. Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist the ends to secure. Place in the fridge for 20 minutes or until firm.

3. Preheat a barbecue grill or chargrill on high. Halve corncobs lengthways. Brush with oil. Cook on grill, turning, for 10 minutes.

4. Thinly slice the chilli-herb butter crossways. Place the corn in a serving dish. Top with the chilli-herb butter slices to serve.


· Make it ahead: Prepare to end of step 2 up to 1 day ahead. Store corn in an airtight container in the fridge. Continue from step 3 just before serving.