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.
From the book
Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
101 flavour-packed recipes from Levi Roots
Fresh and nutritious dishes with a Jamaican twist
Perfect your grilling skills with Levi's easy-to-follow steps
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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.
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 |
Method
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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