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Smokey coconut barbecued corn

Barbecued corn on the cob is a favourite, and this version with a zingy, flavoured butter is a delicious fresh take on the classic.

  • 4.0 Star
  • Timer Prep 10 min
    Cook 15 min
  • Chart 325.0 cal/
  • Chef hat Easy


Chop the fresh coriander. Zest and juice the limes. Soften the butter.


  1. 1 Put the coconut in a small non-stick pan and toast over a medium heat, until lightly golden.
  2. 2 Strip away any fibres from the corn.
  3. 3 Cut 4 sheets of foil approximately 30cm x 30cm each, and place a corn cob on each sheet.
  4. 4 Mix the softened butter in a bowl with the paprika, lime rind and juice, toasted coconut and coriander, then season.
  5. 5 Divide the butter mixture into 4 and spread over the corn cobs. Wrap each cob with its foil and barbecue for 10 minutes, turning occasionally.

1 Review

  • ems698

    I use to only make the classic but this was different and yummy.

  • Average per serving
  • Calories 325.0kCal
  • Fat23.5g
  • Saturated14.9g
  • Salt0.01g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg