Grilled corn with jerk butter

Grilled corn with jerk butter

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(2 ratings)

Prep: 15 mins Cook: 15 mins


Serves 8
Spice up sweetcorn cobs with a jerk-seasoned butter, mellowed by maple syrup - omit the bacon for a vegetarian barbecue side dish

Nutrition and extra info

  • butter only
  • Gluten-free

Nutrition: per serving

  • kcal315
  • fat27g
  • saturates17g
  • carbs14g
  • sugars4g
  • fibre2g
  • protein3g
  • salt1.1g


    For the butter

    • 2 thumb-sized pieces ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    For the butter

    • 250g pack butter, softened



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

    For the butter

    • 2 tbsp thyme leaves, roughly chopped

    For the butter

    • ½ tsp ground allspice

    For the butter

    • ½ tsp freshly ground nutmeg

    For the butter

    • 3 garlic cloves, crushed

    For the butter

    • 3 spring onions, finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    For the butter

    • 1-2 scotch bonnet chillies, finely chopped

    For the butter

    • 1 tbsp maple syrup (or use light brown sugar)
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    For the butter

    • zest 2 limes



      The same shape, but smaller than…

    For the corn

    • 8 large sweetcorn cobs


      sw-eet corn

      Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

    For the corn

    • 8 rashers streaky bacon (optional)


    1. To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.

    2. Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.

    3. Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

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