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Video recipe: Barbecued Spiced Corn on the Cob

I know the summer is being a total washout, but that shouldn’t stop us enjoying the amazing smoky, charred flavours of barbecued food! If you don’t fancy standing outside in the rain barbecuing, this dangerously addictive take on elotes – Mexican grilled corn, can be done in the kitchen with a griddle pan. This recipe gets a bump of flavour from punchy Sriracha chilli sauce. If you can’t find it, use any garlicky chilli sauce. I’ve also done a version for Olive magazine here with gochujang – Korean fermented chilli sauce. It’s a great way to pep-up sweetcorn for your next barbecue.
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corn on the cobs 6

rapeseed oil

parmesan (or veggie alternative) 50g, finely grated

lime wedges to serve


mayonnaise 5 tbsp

soured cream 6 tbsp

feta cheese 150g, finely crumbled

lime 1, zested and juiced

Sriracha or other chilli paste or sauce 2 tbsp

smoked paprika1/4 tsp

coriander finely chopped to make 2 tbsp

Step 1

Mix all the sauce ingredients then scoop them into a shallow baking dish or tray. This will make it easier to coat the corn.

Step 2

Heat the barbecue or a griddle pan. Brush the corn cobs with a little bit of oil and grill for 8-10 minutes (or 15-20 minutes on a griddle pan), turning occasionally so they’re charred all over. Dunk them straight into the sauce, turning the cobs to coat them all over. Sprinkle with the parmesan and serve with lime wedges and any leftover sauce.

  • Caprera

    These look so yummy and easy to make as well!