Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
BBQ corn on the cob, aka butta, is the quintessential taste of Indian and Pakistani street food. Take advantage of sweet summer corn with this spicy, flavor-packed side dish for your backyard BBQ! The addition of thyme and oregano dispense a warm and peppery undertone. How can you resist?
The wait is over for BBQ corn! Summer weather is finally here (on and off though), and we’re wasting no time. Yesterday, we couldn’t resist but fire up the BBQ and throw on these corn on the cobs.
It can’t get any simpler than this: Ignite the BBQ, prep your corn, rub on the spice mix, and lay the corn down – ready to grill.
I’ve been experimenting with this spice mix recipe for a few Summers now, trying to make it ‘just right.’ I can definitely say its had its fair share of testing and has never failed to impress our guests. We find this grilled corn recipe to be the perfect side to accompany vegetables, burgers, and tofu.
How To Make BBQ Corn – Step By Step
Spice Mix For Making Spicy BBQ Corn
- Sea salt
- Garlic powder
- Paprika
- Black pepper
- Dried oregano
- Dried thyme
- Amchur powder (dried mango powder)
- Red chilli powder
- Olive oil
- Start by pulling the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand (Image 1).
- In a medium bowl, add the spices and mix well (Image 2 & 3).
- Brush each corn on the cob with olive oil (Image 4).
- Dip half a lime in the spice mix and rub the corn to coat completely. Be generous. (Image 5).
- Grill on a preheated BBQ, turning regularly (Image 6 & 7).
- Serve with lime wedges and your favorite dipping sauce (Image 8).
Ways To BBQ Corn On The Cob
There are several ways to grill corn; in their husk, enveloped in aluminium foil or naked – like this recipe. I must admit this is our favourite. But before you start grilling, the most important thing to remember is to use the freshest corn you can find.
Did you know, that as soon as corn comes off the vine, its natural sugars undergo enzymatic reactions – converting them into a bland type of starch. Here are some fun facts about corn that may surprise you.
Fun Corn Facts (National Gardening Association)
- Corn is an ingredient in over 3,000 grocery items
- One acre of corn removes about 8 tons of carbon dioxide from the air during the growing season
- The only place in the world corn isn’t grown is Antarctica
- The long threads on top of an ear of corn are called silks
- There is one silk strand for each kernel of corn
- Corn can be yellow, white, red or bluish/black
How Long does it Take to BBQ Corn?
The cooking time will vary on the method you choose, here are my recommendations:
In the husk: this method will take around 15 minutes. You need to make sure to rotate the corn occasionally for even cooking then just peel the husk and enjoy!
Naked: this is the quickest method since there is no barrier between the grill and the corn. The corn will take around 10 minutes to cook and should have a slight but even char all over.
Some folks use aluminium foil to BBQ corn. I choose not to and encourage you to avoid this as well. Using foil in food preparation and cooking does no favors to the health of our planet. It leads to greenhouse gas emissions. Wrap responsibly!
Top Tips for Making BBQ Corn
- Make sure your corn is fresh as it can shrink when placed in a hot grill
- Make sure to preheat the grill so you get a nice char all over
- Feel free to adjust the spice mix and make it your own. There will be some leftover.
- Serve with other grilled veggies, salads or as a side
- Leftover corn will store well in the fridge for around 3 days and can be eaten cold or reheated in an oven.
More Healthy Side Dishes You Might Like:
What’s your favourite grilling memory? Share in the comments below.
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
Street-Style Spicy BBQ Corn (Butta)| Gluten Free, Side
Ingredients
- 1.5 tsp sea salt
- 2 tsp garlic powder
- 2 1/2 tsp paprika
- 1 tsp black pepper
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp mango powder amchur powder
- 1 tsp red chili powder
- 8 corn on the cob
- 1 tbsp olive oil
- 2 lime
Instructions
- Preheat the grill.
- Start by pulling the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand
- In a medium bowl, combine the slices. Brush each corn on the cob with olive oil.
- Dip half a lime in the spice mix and rub the corn to coat completely.
- Grill the corn on all sides until slightly charred and cooked through - about 10 minutes.
- Serve with lime wedges and your favorite dipping sauce.
Notes
- Make sure your corn is fresh as it can shrink when placed in a hot grill
- Make sure to preheat the grill so you get a nice char all over
- Feel free to adjust the spice mix and make it your own. There will be some leftover.
- Serve with other grilled veggies, salads or as a side
- Leftover corn will store well in the fridge for around 3 days and can be eaten cold or reheated in an oven.
Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.
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