bbq corn on cob with walnut chilli butter

BBQ Corn on the Cob with California Walnut Chilli Butter

Course Appetizer, lunch, Side Dish, Starter
Keyword BBQ, Sweetcorn
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 247kcal


  • 4 corn on the cob
  • 1-2 tsp olive oil
  • 50 g butter softened
  • ½ tsp smoked paprika
  • 1 red chilli finely chopped
  • 25 g California Walnuts finely chopped
  • 1 tbsp chopped coriander


  • Rub the corn with a little oil and place on a BBQ or griddle pan, cook for 15-20 minutes, turning occasionally until slightly charred.
  • Meanwhile, mix the butter, paprika, chilli and Walnuts together in a bowl and season.
  • Place the corn on a large sheet of foil, spread over the butter and wrap up the foil to seal. Place back on the BBQ or griddle pan for 5 minutes until the butter has melted.
  • Serve sprinkled with the coriander.


Calories: 247kcal | Carbohydrates: 12g | Protein: 5.8g | Fat: 18g | Saturated Fat: 7.5g | Fibre: 6.9g | Sugar: 3.4g


Cook’s tip: The Walnut chilli butter can be made ahead and spread onto the corn when needed.
0.23g salt per serving
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