Cracking Summer Corn and The Best Ways to Enjoy it!

Forget the burgers, the marinated meats and the bangers; quite possibly my favourite thing to eat on a barbeque is fresh corn cobs! Every time I eat them it takes me back to my honeymoon; walking along a beach in Bali to buy freshly grilled corn with chilli butter, quite possibly the best thing I ate all holiday (and trust me I had a lot of good food!)!

If you haven’t tried barbecued corn before then you must erase any memory you have of tinned, frozen, or even soggy boiled cobs, as this is a totally different experience!!! You can always enjoy it with a simple nob of butter, but I like to really make it a star!! Either smother it in a delicious dressing and have it as a starter (just like my garlic, chilli and parmesan butter recipe), or carve off the corn and mix it up to make a delicious salsa or salad that’ll really bring to life any barbecued dish!

The below recipe is quite possibly my favourite corn salad, and it makes an appearance at pretty much all of my barbecues!


Serves 2

  • 1 large whole corn
  • Juice 1 lime
  • 1 pinch chilli flakes
  • ¼ red onion – finely chopped
  • 1 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1 tbsp fresh coriander – finely chopped
  • 1 twist salt and pepper

If your corn is still in its husk, leave it in and put it straight onto the barbecue. If it’s already peeled then just wrap it in foil.

Place on the medium heat and grill for 15-20 minutes, until you can feel that the corn it cooked. Remove and let it cool slightly before peeling and slicing off all the juicy corn. Mix the corn together with the remaining salsa ingredients until well combined and then either enjoy with a spoon straight away (it really is that good!) or serve up with your favourite barbecue meats!


And as I can’t just leave you hanging there without a recipe to enjoy the salsa with, here are two dishes I made earlier…….


Barbecued Drunken Lamb Chops served with Sweetcorn Salsa and Sweet Potato Chilli

Serves 3

For the lamb chops

  • ½ bottle red wine
  • 5 cloves garlic – peeled and finely chopped
  • 1 chilli – deseeded and finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp chilli powder
  • 9 lamb chops

For the chilli

  • ½ red onion – roughly chopped
  • ½ courgette – roughly chopped
  • ½ sweet potato – peeled and cut into chunks
  • 1 green pepper – de-seeded and cut into chunks
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ¼ tsp ground coriander
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 2 cloves garlic – peeled and finely chopped
  • 1 drizzle honey
  • 2 ½ tomatoes – roughly chopped
  • 1 tbsp olive oil

Mix all the ingredients together for the lamb chops and leave to marinate for at least an hour, but ideally overnight.

To prepare the sweet potato chilli, lay out 2 sheets of foil to make a cross and place all your ratatouille ingredients in the middle.

Place all the ingredients in the middle and give it a good mix together with your hands. Wrap up so that it is all well sealed in a foil parcel (you may need extra foil for this)

Cook this on a pre-heated barbecue for 40-50 minutes, turning regularly so as not to burn.

When you are ready to cook, place the lamb chops of the hot grills and grill for a total of 4-8 minutes, turning each minute. The total time will depend on the thickness of the chops and how you like to eat them, so just keep turning each minute until they are to your liking, we like ours medium – rare and they took about 4 minutes.

Plate up all your ingredients and enjoy with some salad leaves.


Grilled Tuna Steaks with New Potato Salad, Fresh Corn Salsa and Citrus Dressing

Serves 2

For the Potato Salad

  • 12 new potatoes – halved
  • 1 handful cherry tomatoes – halved
  • 1 tsp coconut oil
  • 1 tsp white wine vinegar
  • Juice 1 lemon
  • 1 gherkin – finely chopped
  • ½ small red onion – finely chopped

For the dressing

  • 1 small clove garlic – very finely chopped
  • 1 pinch chilli flakes
  • 1 sprig mint – leaves picked and finely chopped
  • 1 sprig lemon verbena – leaves picked and finely chopped
  • 1 tsp capers – finely chopped
  • 3 tbsp extra virgin olive oil
  • ½ tsp dijon mustard
  • Juice 1 lemon
  • Pinch caster sugar

To serve

  • Corn Salsa
  • 8 asparagus spears
  • 2 tuna steaks
  • Splash oil
  • Salt and pepper

Heat a pan of boiling salted water and cook the potatoes until soft, the time will depend on the size, but usually somewhere between 15-20 minutes

Once cooked, strain and then return to a low heat to shake off any excess moisture.

Stir in the remaining ingredients and set aside to cool until ready to serve (personally I like adding the other ingredients while the potatoes are still hot as it makes them all go a little soft and mushy but you can wait also wait for the potatoes to cool down if you prefer a bit more of a bite).

To make the dressing, simply put all the ingredients in a jar and give it a good shake. Set aside until ready to serve but shake up again just before eating.

Heat a barbecue or grill.

Cook your corn as per instructions given on the salsa recipe.

Cook the asparagus spears for a few minutes to char

Season your tuna steaks and rub in the oil

Cook for a minute on each side on the barbeque and depending how thick they are and how pink you like them, keep turning for a minute on each side until cooked to your liking. (I seem to remember these took about 3 minutes for a pink middle).

Plate up all your ingredients and enjoy!

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