A grilled cob of corn with a smoky flavor is already an essential BBQ dish. But instead of melting over regular butter, add this easy homemade garlic-herb butter. It will change the traditional cob of corn into everybody’s favorite side dish during your next barbecue.
Haz clic en Mazorca de Maíz Asada con Mantequilla de Ajo y Hierbas para la receta en español.
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Colombian Barbecue
This is the third recipe from a series of vegetarian Colombian (ish) barbecue ideas. In two previous posts, I wrote about BBQ Grilled Cauliflower with Chimichurri and BBQ Grilled Watermelon and Cheese Skewers. You see the theme going on here, with my third post in this series also being a “BBQ Grilled” recipe.
A Colombian asado is a favorite activity on the weekends. It is all about grilling animal protein and because that is not so vegetarian friendly I’m sharing some of the tried and true dishes I make or bring to a BBQ. All are highly recommended and even the meat-eaters love them!
BBQ Grilled Corn on the Cob with Garlic-Herb Butter
Corn on the cob is one of the traditional and always present side dishes during a Colombian asado. Usually, the corn is pre-cooked and grilled with some butter and salt. Although that is delicious, adding homemade garlic-herb butter will add tons of flavor to the hearty-and-sweet, smoky cob of corn. It will be buttery, garlicky, and salty, but also fresh because of the lime and herbs, and slightly spicy because of the chili flakes. You can get all of this with only a couple of ingredients and a couple of minutes of your time.
Ingredients
Corn When you are reading this post in English, I assume you are reading from the US or Europe. Colombian corn is different than most corn you can buy in the US or Europe. In Colombia corn is, to say it politely, rustic looking. I did my best to select the prettiest ones for these pictures; often they don’t look like this! The kernels are bigger, uneven, and harder in texture. The color is less yellow and more white. The taste is not as sweet. There are many types of corn in the world (200 different ones only in Latin America) and the type mostly eaten in the US and Europe is called sweet or sugar corn, which is a kind of yellow corn. In Colombia also white corn is consumed frequently.
Garlic-Herb Butter Good-quality butter, garlic, fresh herbs such as cilantro, parsley, mint and/or basil, lime zest and lime juice, chili flakes, salt, and pepper make a delicious flavorful homemade butter to melt over the hot cob of corn.
Instructions
- Clean the cobs of corn and boil in a pot with plenty of water until tender. With fresh, sweet corn this might take between 5 and 15 minutes. My Colombian corn I pre-boil up to 60 minutes. You can also use a pressure cooker for this
- In the meantime mix the butter, garlic, chopped fresh herbs, lime zest and juice, chili flakes, salt, and pepper together. Using tin foil shape the butter into a “sausage” that you wrap firmly and place back in the fridge (see picture above)
- When the cobs of corn are pre-cooked, rub them with the garlic-herb butter and place them on the hot BBQ grill. Turn them so they brown and char evenly. Serve with extra garlic-herb butter and sea salt
Tips and recommendations
- Do pre-boil the cobs of corn, even when you use fresh and sweet corn. It allows you to only place them on the grill to get the smoky flavor and to add some char to them. The corn will be softer and you leave space on the grill for other food
- Don’t wrap up the cobs of corn in tin foil, the char you get without the foil is essential
- Change up the butter I have made variants of this butter so often and it will always turn out delicious. Use the fresh herbs that are available to you or that you have left from other dishes. Use lemon instead of lime. Use fresh chili pepper instead of flakes. It really isn’t necessary to start buying many things, just use whatever you have around. Use leftover butter on Pan Blandito (Colombian Bread Rolls)
- The garlic flavor in butter and sauce usually develops over time. Resist the urge to add a lot more garlic because you will risk ending up with a garlic flavor that is too strong after the butter has rested in the fridge
- Do use good quality unsalted butter because it is the most important element of this dish
- Use a good plant-based butter for a vegan version!
BBQ Grilled Corn on the Cob with Garlic-Herb Butter
Yes. Boil the cobs in a pot with plenty of water until the kernels are tender. Depending on the type of corn this might take 5-10 minutes (with US types of corn) until 45-60 minutes (Colombian corn). By boiling you assure that the kernels are soft and you reduce the cooking time on the grill. Placing them on the BBQ will give a delicious smoky flavor and charred texture to the corn.
If you pre-boil corn it is not necessary to use tin foil. The corn is already cooked and you can use the high heat of the BBQ to add char and smokiness to the corn.
A preboiled cob of corn only needs to be grilled a couple of minutes per side, turning it frequently, and allowing a nice char all over the cob.
You can tailor the butter exactly to your liking. Add more or less garlic. Switch up the herbs and use your personal favorites. Leave out the chili flakes if you don’t like it spicy. Use lemon instead of lime if that is easier to find. I do recommend that you use good quality butter, at least some garlic, some herbs, and lime or lemon.
Use plant-based butter for a vegan version!
You might also like:
- BBQ Grilled Cauliflower with Chimichurri Sauce (the other thing you should cook to please the veggie guests)
- BBQ Grilled Watermelon and Cheese Skewers (BBQ favorite)
- Colombian Salt Potatoes (Papas Saladas) (the only side dish that is of importance at a BBQ in Colombia)
- Easy Colombian Guacamole (technically it’s not a BBQ without guac)
- Vegan Colombian Beetroot Salad (for the salad lovers)
- Pan Blandito (Colombian Bread Rolls) (in case you have leftover butter, which I doubt)
- Arepas de Choclo (Colombian Sweet Corn Cakes with Cheese) (for the corn lovers)
- Green Mango Popsicles (Paletas de Mango Biche) (light dessert)
Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!
BBQ Grilled Corn on the Cob with Garlic-Herb Butter
Equipment
- barbecue
- tin foil for the garlic-herb butter
Ingredients
- 4 cobs of corn (without husk; cleaned)
Garlic-Herb Butter
- 250 g unsalted butter, at room temperature (use good-quality butter)
- 1 big clove of garlic, chopped finely/grated
- 1 handful chopped fresh herbs (cilantro and parsley, or add mint and basil)
- zest of 1 lime
- juice of 1/2 lime
- chili flakes, to taste
- 1/2 tsp salt
- 1 tsp coarse sea salt (plus extra for grilling)
- pepper, to taste
Instructions
Pre-boil cob of corn
- Pre-boil the cleaned cobs of corn in a pot with plenty of water. Cook until the kernels are tender. Using sweet and fresh corn this might take between 5-15 minutes. With Colombian corn this can 45-60 minutes. Drain and set aside
Prepare Garlic-Herb Butter
- Mix all the ingredients together, taste and adjust seasoning. The garlic flavor will develop over time Use tin foil to place the butter in the shape of a sausage and roll up firmly. Twist the ends to close. Place back in the fridge to set (you can omit this step and just place it in a covered bowl in the fridge if you are not looking to serve the butter in slices)
Grill corn on the cob
- Add some butter to the warm cobs of corn and add coarse sea salt. Grill on the BBQ over a hot temperature, turning the cobs regularly to prevent them from burning. They are ready when they obtained a slightly charred overall lookServe with slices of extra butter and salt, while hot.