Chilli-butter barbecued corn

Give corn-on-the-cob the edge with a harissa-garlic butter – barbecue your sweetcorn then brush on your spicy garnish

  • Prep:10 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 277
  • fat 17g
  • saturates 9g
  • carbs 27g
  • sugars 6g
  • fibre 3g
  • protein 5g
  • salt 0.4g


  • 100g butter, at room temperature
  • 1 tbsp runny honey
  • 1 tbsp tomato ketchup
  • 2 fat garlic cloves, crushed
  • 2 tbsp harissa
  • 6 corn cobs (cut into two if you have more than 6 guests)


  1. Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.

  2. Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.

  3. Pile onto plates and let everyone butter their own.

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