Perfectly grilled sweetcorn looks fabulous. The vibrant yellow colour with a soft buttery sheen and that ever so slight char to the surface, just writing about it and I want to eat some right now.
I've done my grilled sweetcorn recipe with a garlic and parsley butter but there's plenty of other options to try. If you like a little spice for example then try my chilli sweetcorn recipe, just read below how to perfectly grill sweetcorn and then substitute chilli butter for my garlic and parsley butter.
It's very simple. First set your barbecue up for 2 zone cooking (so you can do indirect cooking and then switch to direct cooking without any hassle). If you're not familiar with these terms then use my beginners guide to barbecue to help you on your way.
Next wrap your corn cobs in foil and add a little moisture. This is the time to add your butter and herbs, use olive oil if vegan or just simply add a splash of water or white wine.
Cook indirectly for 20 minutes at a medium temperature (between 140°C - 160°C (285°F - 320°F). This will ensure that your corn kernels are cooked and soft yet still have a little bite to them.
The last stage is to finish off over the grill (direct heat). Keep turning them every minute and your see the kernels start to brown in colour so take care not to burn them.
Now they are ready to eat but if you need to hot hold then return the cobs to the indirect side of the grill and they will stay fresh for some time. Not only that, they'll look fabulous when you lift the lid off the grill for your guests to see, just add a further nob of butter and you're ready to serve.
Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Total Time:- 30 minutes
All fresh ingredients so no allergens to worry about.
Place each corn cob onto a separate piece of foil, cut the butter up into 8 equal sized portions, put four to one side and spread the remaining 4 pieces on the top of each corn cob. Now sprinkle the chopped flat leafed parsley and chopped garlic equally over each corn cob and wrap the cob in foil.
Place the foil parcels over medium indirect heat for 20 minutes. When cooked, unwrap the corn and return it to direct heat (turning regularly) to lightly brown the surface of the corn.
Plate up with an extra knob of butter to add the finishing touch.