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Green herb and chilli corn on the cob  recipe

Green herb and chilli corn on the cob recipe

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A barbecue just wouldn't be a barbecue without juicy corn on the cob to nibble on! Topped with a herb-packed, fiery butter, these cobs are best enjoyed fresh from the grill when at their most soft and buttery. See method

  • 10 mins to prepare and 20 mins to cook
  • 150 calories / serving
  • Vegetarian
  • Gluten-free


  • ¼ x 31g pack fresh basil
  • 1/2 x 31g pack fresh flat-leaf parsley, plus extra to garnish
  • ¼ x 31g pack coriander
  • 2 mint sprigs, leaves picked
  • 75g unsalted butter, at room temperature, diced
  • 1 garlic clove, chopped
  • 1 green chilli, chopped
  • 6 corn cobs

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    6g 31%
  • Sugars

    1g 1%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 10.3g Protein 2.3g Fibre 2.8g


  1. Put the herbs, butter, garlic and chilli in a small food processor; whizz until smooth.
  2. Measure out 6 x 30cm (12in) pieces of kitchen foil and put a corn cob on each. Rub the butter all over the corn, then wrap up tightly in the foil. To prevent leakages, double wrap each one.
  3. Preheat the barbecue to low. Grill the corn for 15-20 minutes, turning the parcels every 5 minutes, until the corn is tender and lightly charred. Carefully remove the foil. Arrange the corn on a platter and pour over the juices. Scatter with the parsley.

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