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Corn on the cob with charred spring onion butter recipe

Corn on the cob with charred spring onion butter recipe

50 ratings

Corn on the cob never tasted so good with this sweet and smoky charred spring onion butter. Ready in just 20 minutes, this is your new go-to barbecue side. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 163 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • 4 corn on the cobs
  • 4 spring onions
  • 30g salted butter, softened

From your storecupboard

  • 1 tbsp olive oil, plus 1 tsp
  • black pepper, to taste
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    5g 24%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 12.2g Protein 2.7g Fibre 3.4g


  1. Preheat the barbecue to high. Toss the spring onions with 1 tsp olive oil, then barbecue for 2-3 mins, turning frequently, until lightly charred and tender. Set aside to cool completely, then finely chop and mash with the softened salted butter and a little black pepper.

  2. Meanwhile, brush the corn on the cobs with 1 tbsp oil, then barbecue for 10-15 mins, turning frequently, until tender and charred. Remove from heat and spread ¼ of the butter over each cob to serve.

Freezing and defrosting guidelines

Freeze butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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