4 corn on the cob, still in the husk
1 tablespoon salt
30g Bellefield Chilli & Lime cultured butter
30g Bellefield Miso cultured butter
lime wedges (optional)

Grilled corn on the cob is pretty basic – fresh corn and a hot grill, and you’re away. This isn’t so much a recipe as a technique. Bellefield’s flavoured butters have a rich, persistent flavour and a sublime velvety mouthfeel.

View all recipe here


1.Keep the barbecue at a medium heat. Pull the outer husks down (but don’t pull them right off) and remove the silk from each ear of corn.
2.Gather the husks together and tie with string to form a handle, then place the cobs into a bowl of cold water with the salt for about 15 minutes.
3.Remove from the water and place the cobs on the grill, the husks hanging over the edge away from the fire.
4.Cook for 15-20 minutes, rotating the corn frequently, until lightly charred and tender.
5.Remove from the heat and spread with the butters.
6.Serve with lime, if desired.

Photography Amber-Jayne Bain

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