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Rate this recipe by Grill-Mates
Mexican BBQ Corn Cobs
6 corn cobs, husks removed
100 g Parmesan, Romano or Manchego cheese, grated
Lime wedges, coriander, chilli & spring onions, to garnish
250 g salted butter, softened
McCormick Onion Flakes
McCormick Parsley Flakes
McCormick Grill Mates Vintage Smokehouse BBQ Sauce
Turn on your hooded BBQ to medium heat.
Make the BBQ butter;In a bowl add the softened butter, and all other ingredients. Mix to combine thoroughly. Set aside.
When BBQ is preheated, cook corn cobs 15-20 minutes with lid on, turning occasionally until tender and charred.
Remove corn from the BBQ and place on a serving plate. Smear with the BBQ butter and sprinkle with cheese and scatter coriander, spring onion and chopped chilli.
Serve with lime wedges.
Tip: Reserve extra butter and can be used to make BBQ bread on toasted crusty bread.
Reserve extra butter and can be used to make BBQ bread on toasted crusty bread.
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