Barbecue Corn on the cob takes me right back to lazy summer afternoons, smoky backyard barbecues, and the delicious mess of buttered fingers. But when you grill that corn over open flames, something magical happens. Barbecue corn on the cob becomes more than just a side dish — it’s the star of the show.
The secret to perfect barbecue corn is simplicity, but it’s also about letting the flavours shine. I always start with fresh sweetcorn still in its husks. There’s something special about peeling them back and seeing those golden kernels beneath. If you’re lucky enough to buy your corn from a local farmer’s market, you’ll know exactly what I mean — the flavour is unbeatable.
Now, butter is non-negotiable for me. As soon as that hot corn comes off the barbecue, I slather it in butter so it melts into every crevice. The butter doesn’t just add richness — it also helps any extra flavourings stick. A good sprinkle of sea salt is the next step. It’s simple but so important; it brings out the natural sweetness of the corn in the most delicious way.
But this is where you can have a bit of fun. If you like a smoky touch, try dusting your corn with smoked paprika — it adds warmth and depth without overwhelming the corn’s sweetness. For a spicy kick, a pinch of cayenne pepper or chilli flakes works wonders. If you’re after something fresh, squeeze over some lime juice and sprinkle with chopped coriander. That mix of buttery, tangy, and herby flavours is so moreish.
Garlic powder, grated parmesan, or even a swipe of mayonnaise (yes, mayo!) can add an unexpected twist. One of my favourites is brushing the corn with a garlic and herb butter — just melted butter with crushed garlic, parsley, and a little black pepper stirred in. It soaks into the hot kernels and tastes absolutely divine.
Barbecue corn on the cob is also a bit of an entertainer. People love picking it up with their hands, getting stuck in, and comparing flavour combos. It’s casual, it’s comforting, and it always disappears fast.
Whether you’re grilling for a crowd or just enjoying a quiet meal in the garden, this simple dish brings the sunshine to your plate. It’s proof that with just a few basic ingredients, you can create something that feels like a real treat. So next time the barbecue’s fired up, don’t forget the corn — it might just steal the show.
Have you tried any unusual toppings on your corn?
Barbecue Corn on the Cob
Ingredients
- 4 large corn cobs in husks if possible
- 4 tbsp unsalted butter softened
- sea salt to taste
Optional Flavourings:
- 1 teaspoon smoked paprika
- ½ tsp cayenne pepper or chilli flakes
- 1 large lime juice only
- 2 tbsp fresh coriander chopped
- 1 clove garlic finely crushed
- 2 tbsp parmesan grated
- 2 tbsp mayonnaise
- freshly ground black pepper
Instructions
- If using corn still in husks, peel back the husks (but don’t remove them) and remove the silk threads. Fold the husks back over the corn. Soak the cobs in cold water for 10 minutes — this helps prevent burning on the grill.4 large corn cobs
- Get your grill nice and hot — medium-high heat works best. You want to hear a light sizzle when the corn hits the grill.
- Place the corn (in husks or wrapped in foil if husks aren’t available) on the barbecue. Turn them every few minutes for even cooking. Grill for about 15 minutes or until the corn is tender and lightly charred in spots.
- Remove the corn from the grill and peel away the husks (if still on).
- Brush generously with softened butter.4 tbsp unsalted butter
- Sprinkle with sea salt and your chosen flavourings — get creative or let everyone season their own!1 teaspoon smoked paprika, ½ tsp cayenne pepper, 1 large lime, 2 tbsp fresh coriander, 1 clove garlic, 2 tbsp parmesan, 2 tbsp mayonnaise, freshly ground black pepper, sea salt
17 comments
Will be making this every time we light the barbecue.
I added parmesan and black pepper on top of the butter, and it was amazing.
The corn was juicy and sweet, and the garlic butter melted perfectly over the top.
This was the first time I grilled corn on the barbecue, and I’m hooked.
Will try with mayo next time for a Mexican street corn twist.
I made this for a vegetarian BBQ and it stole the show.
Simply YUM especially with parmesan
I don’t usually like corn, but my wife made this and I have to admit — it was pretty great. The paprika gave it a nice kick.
So much better than boiling corn. That slight char and the buttery flavour make all the difference.
Solid side dish, though I think it needs something tangy to really pop. Next time I’ll try the lime and coriander version.
Simple but so good.
It’s such a summer classic and now a regular at our family cookouts.
Loved it! Especially with the garlic and herb butter.
I set up a little topping station with cheese, lime, chilli, and herbs — guests had a blast mixing their own. Total hit
The smoky char adds a whole new flavour. I added chilli flakes and lime — delicious combo.
Hands down one of the easiest and tastiest things I’ve grilled.
Really tasty, though I think I left it on the grill a little too long. Still edible but will watch it more closely next time!