Spicy Butter BBQ Corn
There is no denying that we are a Greek family that loves Mexican food. With the exception of my son, if we see anything that resembles a taco we are running towards it. The same goes with the humble corn on the cob.
Growing up mum always boiled corn and I was never a huge fan of it but ever since we started to BBQ, it has become a fortnightly treat! I mean who can deny sweet corn on the cob that is coated in butter and is lightly charred?
For the first time I have added some spice to the butter, which has just, blown it out of this world. OMG we demolished it! So good.
Now if you don’t want it that spicy, do not add the chilli flakes and if you want it sweeter then add 1/8 tsp sweet paprika. Change the recipe according to your family needs but I must say, we love this spicy version.
Let me know if you try and tag me in your creations! Enjoy x
6 corn on the cob, (preferably organic)
¼ cup combined grated cheddar and parmesan cheese
¼ cup finely chopped coriander
juice of 1 lime
chilli flakes (optional)
2 tablespoon butter, room temperature
¼ tsp ground cumin
¼ tsp freshly ground pepper
1/8 tsp ground cayenne
1/8 tsp garlic salt / ground garlic
1/8 tsp sweet paprika (optional for a sweeter flavour)
Fold back the husks from the corn cobs, while keeping the husks attached to the cobs. Remove the corn silk. Tear a few corn husks into long strips and gather the husks and the bottom of the corn. Tie them together with the husk strip.
Soak the corn in a bowl of cold water for 15 minutes. Drain and pat dry.
In the meantime, place the butter and spices in a bowl and combine well. Set aside.
Place the corn onto a medium-high heat BBQ or grill. Cover and cook turning occasionally for about 17-18 minutes. You will know the corn is ready when it looks soft and lightly charred.
Spread the spicy butter over the corn kernels and sprinkle with coriander leaves and grated cheese.