Chilli-butter barbecued corn in tray

Barbecued corn on the cob

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(2 ratings)

Prep: 10 mins Cook: 40 mins


Serves 6

Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring

Nutrition and extra info

  • butter only
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal277
  • fat17g
  • saturates9g
  • carbs27g
  • sugars6g
  • fibre3g
  • protein5g
  • salt0.4g


  • 100g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp tomato ketchup
  • 2 fat garlic cloves, crushed
  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 6 corn cobs (cut into two if you have more than 6 guests)


  1. Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.

  2. Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.

  3. Pile onto plates and let everyone butter their own.

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Comments, questions and tips

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8th May, 2016
I received feedback from my husband on this corn on the's the best he has ever had!!! I started by soaking the corn on the cob in milk and water for 30 minutes and then rubbed a little oil and a tiny sprinkle of nutmeg plus salt and pepper before wrapping in the 2 layers of tin foil and putting on the BBQ. For the butter I did switch the harissa ( as I didn't have any) for a couple of teaspoons of tamarind paste but it turned out I will be trying it again properly with the harissa next time! Although the tamarind did seem to be a successful tweak on this occasion, I appreciate it does take the receipe away from the original chilli theme!
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