Barbecued corn on the cob

Serving instructions

  • Matthew Drennan
  • Serves 4
  • Ready in 25 minutes
Barbecued corn on the cob


  1. 4 cobs of corn
  2. 125g softened butter
  3. 1 deseeded and finely chopped red chilli
  4. Handful of chopped fresh coriander


  • 1. Put 4 cobs of corn into a large bowl of cold water to soak for 30 minutes.
  • 2. Beat together butter, red chilli and chopped fresh coriander. Shake off the excess water from the corn and put each onto a sheet of foil. Divide the butter between each and wrap up in the foil.
  • 3. Cook on the barbecue over a low to medium heat for 25-30 minutes, turning occasionally. Open carefully, making sure you don’t lose any of the flavoured butter.



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