1 MAR 2016

Caravanning and barbecuing go hand in hand and these Chilli Lime Corn Cobs will be a delicious accompaniment to your next bbq feast.


4 tbl butter, at room temperature 1 tsp finely shredded lime zest 1 tsp chili powder 1/2 tsp salt, plus more for sprinkling 1/2 tsp freshly ground black pepper 1/4 tsp granulated garlic 6 sweet corn cobs


  1. Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Combine thoroughly. Chill until ready to use, then bring to room temperature.
  2. Pull back husk from each ear without detaching from bottom of cob. Remove silk and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour.
  3. Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. At this point you can chill for up to 24 hours.
  4. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the fire-grate, leaving a cooler centre section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling


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