Outdoor Cooking, Sides, Vegetarian

Barbecue Corn on Cob With Flavoured Butters

Step 1 of 5

Divide butter between 3 small bowls (about 80-85g per bowl). In the first bowl, mix in sundried tomatoes, garlic and chopped basil. In the second, mix in Cajun seasoning, lime juice and coriander. In the third bowl, mix in jalapeño peppers and chives. Season all butter to taste with salt and pepper.

Ingredients

For the corn:

250g unsalted butter, softened at room temperature
8 husked sweetcorn cobs
1½ tbsp sunflower oil
Sea salt and ground black pepper, as desired

Sundried Tomato & Basil Butter:

60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tbsp finely chopped basil

Cajun Butter:

2 tsp Cajun seasoning
Juice of 1 lime
2 tbsp finely chopped coriander

Jalapeño Butter:

50g pickled jalapeño peppers
1½ tbsp finely chopped chives

Step 2 of 5

Evenly cover each corn cob with oil, salt and pepper.

Ingredients

For the corn:

250g unsalted butter, softened at room temperature
8 husked sweetcorn cobs
1½ tbsp sunflower oil
Sea salt and ground black pepper, as desired

Sundried Tomato & Basil Butter:

60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tbsp finely chopped basil

Cajun Butter:

2 tsp Cajun seasoning
Juice of 1 lime
2 tbsp finely chopped coriander

Jalapeño Butter:

50g pickled jalapeño peppers
1½ tbsp finely chopped chives

Step 3 of 5

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI and set time to 10 minutes. Select START/STOP to begin cooking (preheating will take approx. 10–12 minutes).

Ingredients

For the corn:

250g unsalted butter, softened at room temperature
8 husked sweetcorn cobs
1½ tbsp sunflower oil
Sea salt and ground black pepper, as desired

Sundried Tomato & Basil Butter:

60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tbsp finely chopped basil

Cajun Butter:

2 tsp Cajun seasoning
Juice of 1 lime
2 tbsp finely chopped coriander

Jalapeño Butter:

50g pickled jalapeño peppers
1½ tbsp finely chopped chives

Step 4 of 5

When the unit has beeped to signify it has preheated and “ADD FOOD” is displayed, open the lid and place the corn cobs on the grill, close lid and begin cooking. Open lid to turn corn regularly. Check if cooked after 8 minutes.

Ingredients

For the corn:

250g unsalted butter, softened at room temperature
8 husked sweetcorn cobs
1½ tbsp sunflower oil
Sea salt and ground black pepper, as desired

Sundried Tomato & Basil Butter:

60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tbsp finely chopped basil

Cajun Butter:

2 tsp Cajun seasoning
Juice of 1 lime
2 tbsp finely chopped coriander

Jalapeño Butter:

50g pickled jalapeño peppers
1½ tbsp finely chopped chives

Step 5 of 5

When cooking is complete, open lid, remove corn from grill and serve hot with flavoured butters.

Ingredients

For the corn:

250g unsalted butter, softened at room temperature
8 husked sweetcorn cobs
1½ tbsp sunflower oil
Sea salt and ground black pepper, as desired

Sundried Tomato & Basil Butter:

60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tbsp finely chopped basil

Cajun Butter:

2 tsp Cajun seasoning
Juice of 1 lime
2 tbsp finely chopped coriander

Jalapeño Butter:

50g pickled jalapeño peppers
1½ tbsp finely chopped chives

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker