Summer 2021

Charred BBQ Sweetcorn with Smoked Salt, Harissa and Coriander Butter

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Serving: 5

Prep Time: 10 minutes

Cook Time: 15 minutes


200g Unsalted butter, softened

2 Tbsp harissa

Small handful of coriander finely chopped

Pinch Maldon smoked salt

5 corn on the cob


In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt.

Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4 – 5 minutes on each side until the corn is bright yellow and cooked, with charred areas.

Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away.

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