Barbecued or Griddled Sweetcorn with Flavoured Butters

Barbecued or Griddled Sweetcorn with Flavoured Butters from Levi Roots' Grill it With Levi cookbook. Perfect for vegetarians and meat eaters alike, these tasty corn on the cobs are served with coriander and lime, Parmesan and chilli butters.

Introduction

Apart from meat, this is the thing most people think of when they hear the word barbecue. A barbie isn’t a barbie without sweet corn. If your barbecue is busy doing meat you can also cook your corn on a griddle – here I explain how to do it both ways.

Serves 6
Easy

Ingredients

6 sweet corn cobs
sunflower or groundnut oil, or melted butter
salt and pepper
For the lime and coriander butter:
175g butter
4 heaped tbsp finely chopped coriander
1 garlic clove, finely chopped
zest and juice of 1 lime
salt and pepper
For the Parmesan butter:
175g butter
3 thyme sprigs, leaves only
1 garlic clove, finely chopped
25g grated Parmesan
freshly ground black pepper
For the chilli butter:
175g butter
2 garlic cloves, finely chopped
1 medium red chilli seeded and chopped
1 tsp cayenne pepper
juice of ½ lime

Instructions

You can cook corn on the barbecue in 2 ways. If you only have cobs without leaves, or you’re in a
hurry, boil the corn in water until slightly soft but not completely tender, about 10 minutes. Brush
with oil or butter, season with salt and pepper and set on the bars of the barbecue to finish cooking
and get lovely and charred. Turn the cobs every so often. If you don’t want to barbecue the corn
after boiling, brush with oil or butter and cook on a ridged griddle – preheated until it is almost
smoking – turning the corn until charred on all sides. Either way it will take about 5 minutes.

If you buy your corn with the husks on, pull the leaves back – but not right off – so you can see the
silky threads. Tug these out and then pull the leaves back, twisting them at the end. Wrap the corn in
foil or cook them as they are, burying them in the embers if you’re using coals or on the bars if not.
They will take about 30–40 minutes to become tender. Don’t worry that the leaves turn very black.

To make the butters, mash all the ingredients for each one together and chill. When the butter has
firmed up, roll into neat sausage shapes, wrap in greaseproof paper and chill again. Serve the corn
hot with rounds of your chosen butter melting over the top of each one. Yum.

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