Irresistible grilled corn on the cob with mint, chili, lime and parmesan

We are in the middle of BBQ season and I would like to raise your sweetcorn game with this inspiring topping. Add some flavour to your bbq sides with this irresistible grilled corn on the cob with mint, chili and parmesan. Life is definitely too short to eat dull, tasteless bbq corncobs. So start chopping mint and chilis and spice ’em up!¬†

Corn with chili, mint, parmesan and lime

BBQ corncob with chili, mint, parmesan and a drizzle of lime. 

Servings: 2 people
  • 2 corncobs
  • 2 tbsp butter
  • 1 bunch fresh mint
  • 1 small spicy chili (piri piri, habanero)
  • 2 tbsp grated parmesan
  • 1 lime
  • salt
  1. Cook your fresh corncobs in a large pot with salted water for about 20 minutes. 

  2. In the meantime wash and chop your fresh mint. Chop the chili but be careful and wear some disposable gloves.  

  3. Place corncobs on your bbq and grill for about 10 minutes or until done, turning frequently. Place corn on a serving plate and brush with butter, top with mint, chili and parmesan and add wedges of lime. 

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