Barbecued Sweetcorn with Coriander Butter

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I have become addicted to sweetcorn cooked like this, so in summer it’s a regulation barbecue dish — and at work we chargrill the corn for the same effect. If neither are available, cook it in a hot, heavy frying pan.


  • 4 corn cobs, husks removed
  • 150 g(5 oz) butter
  • 1 cup roughly chopped coriander leaves
  • 1 small red onion, finely diced
  • salt and freshly ground black pepper


Rub oil over the corn, then place on a rack about 10 cm(4 in) above the coals. Cook, turning regularly, until golden brown. Meanwhile, place butter in a small pan on barbecue and heat until it turns nut-brown. Stir in coriander, remove from heat, then stir in onion. Keep warm. Spoon over cooked corn, sprinkle with salt and pepper and eat before it goes cold.