Grilled corn looks fantastic and is super easy to cook. A lovely meat-free addition to any barbecue. Like Fiona suggests, you can make the herbed butters ahead of time to make entertaining a breeze.

serves 4

4 cobs corn, with husks intact

Chilli, cumin, lemon and parsley butter

120g unsalted butter, softened

¼ teaspoon dried chilli flakes, or 1 red chilli, seeds removed and chopped

½ teaspoon smoked paprika

½ teaspoon cumin seeds

juice and finely grated zest of half a lemon

¼ cup chopped flat leaf parsley, or coriander

Basil, garlic and Parmesan

120g unsalted butter, softened

2 tablespoons basil leaves, chopped

1 garlic clove, crushed and finely chopped

2 tablespoons finely grated Parmesan cheese, plus extra for garnishing

½ teaspoon sea salt

To prepare each flavoured butter combination place all ingredients in a small bowl and combine using a fork. Mix well and set aside.

Preheat a cast iron or barbecue grill plate over a high heat

To prepare the sweet corn, pull back the husks individually without completely removing from the stem. Tie the husk into a bundle. Remove and discard the silk hair. If time permits, immerse the corn husks into water for 15 minutes as this will prevent the husks burning during grilling.

Place the corn on preheated grill with the husk end off the heat source. Cook for 20 minutes, turning every 5 minutes to char and cook evenly. 

Transfer to serving plate. Serve immediately, spread generously with flavoured butters. Season with salt and freshly ground pepper.

Tip: Butters can be prepared ahead and either refrigerate in an airtight container for a week, or wrap in baking paper and freeze for up to three months.


Fiona Hammond © JAN 2018

Recipe, photos and styling by Fiona Hammond.   

Mark Brancatisano