Two Ways with Corn

bowl Serves 4


  • 4 corn cobs, husks removed and boiled for 2 minutes in salted water
  • 1 Tbsp jalapeños, finely diced
  • 1 shallot, finely diced
  • 1 Tbsp coriander, finely sliced
  • 1 Tbsp butter at room temperature
  • salt to taste
  • pepper to taste
  • chopped parsley to serve
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  • Spicy Jalapeño Buttered Corn

  • 1. Preheat the BBQ. In a bowl combine the jalapeños, shallot, coriander and butter. Season and set aside.

  • 2. Place the corn on the hot grill to create grill marks. Baste with a little butter. When evenly marked remove and place a spoonful of the jalapeño butter on top and serve sprinkled in parsley.

  • Garlic Herb Butter

  • 2 Tbsp butter at room temperature

  • 2 garlic cloves, crushed and finely sliced

  • 1 Tbsp parsley

  • Zest of half a lemon

  • Salt and paper to taste

  • Method

  • 1.Combine all ingredients into a bowl. You can mix by hand to ensure everything is evenly combined.

  • 2.Roll in cling film to form a cylinder. Place into freezer for a few minutes. Slice, remove the cling film and place on top of blanched, barbecued corn.

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