BBQ Corn on the Cob

    BBQ Corn on the Cob


    61 people made this

    About this recipe: The best BBQ sweetcorn recipe you'll encounter. The sweetcorn is tender, succulent and totally delicious. Ears of sweetcorn are soaked in brine for 30 minutes, then cooked on the barbecue, brushed with butter and seasoned with salt and pepper.

    Serves: 8 

    • 3.75 litres cold water
    • 100g caster sugar
    • 145g salt
    • 8 ears sweetcorn, on the cob, husks and silk removed
    • 115g softened butter or to taste
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Extra time:30min soaking  ›  Ready in:55min 

    1. Pour the water into a large pot and stir the sugar and 145g salt together until dissolved. Place the ears of sweetcorn into the pot and allow to soak at least 30 minutes but no longer than 8 hours.
    2. Preheat a barbecue for high heat and lightly oil the cooking grate.
    3. Remove the sweetcorn from the soak and BBQ the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the sweetcorn with butter and season to taste with salt and pepper.


    Try not to soak sweetcorn longer than 8 hours. It becomes soft and very salty.

    Alternative cooking methods

    You can also cook these ears of sweetcorn under the grill.

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    - Rated on - 21 Jun 2014

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