Barbecued Sweetcorn with Flavoured Butters

The perfect accompaniment for your end of summer barbecues.


8-10 cobs of LeaderBrand sweetcorn

1/4 cup olive oil

2 Tbsp sea salt

Salt & pepper to season


Chili, Coriander & Lemon Butter

150g butter, room temperature

1 red chili, deseeded & sliced

1/4 cup coriander leaves

2 tsp lemon zest


Sundried Tomato Butter

150g butter, room temperature

1/2 cup sundried tomatoes, drained & roughly chopped

2 Tbsp parsley leaves, roughly chopped


Herb, Caper & Turmeric Butter

150g butter, room temperature

2 tsp ground turmeric

1/4 cup fresh herbs, roughly chopped (like thyme, parsley, chervil, sage or dill)

2 Tbsp capers, drained

2 tsp crushed garlic


Anchovy & Walnut Butter

150g butter, room temperature

4-6 anchovy fillets

70g walnuts, toasted



Flavoured Butters

Create each of the flavoured butters separately, before you cook the corn. For each combination, place the butter in the bowl of a food processor and blitz to soften. Add the combination from the ingredients list and season to taste with salt and freshly ground black pepper. Blitz until well combined. Scrape into a small dish, cover and leave to chill until ready to use. Repeat with the other flavour combinations.


To Cook the Corn

Remove the husks and silk from the LeaderBrand sweetcorn cobs. Blanch each cob in a boiling pot of salted water for 10 minutes. Allow to drain.


Preheat a BBQ grill plate or pan on a medium-high heat. Brush the corn cobs with a little oil and season with sea salt. Place the cobs on the hot grill and leave to cook for 2-3 minutes, before turning and leave for another 2-3 minutes. Cook for another 10 minutes, turning after every few minutes to cook each side.


Serve hot with a selection of the flavoured butters, garnished with fresh herbs and accompanied by a selected LeaderBrand Salad.

You may be interested in