Thai Grilled Sweetcorn

Thai Grilled Sweetcorn Recipe

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Bekka Lambert


This is a fun way to add a little zest to your BBQ! I make this gluten-free using a g.f. beer or apple cider, but if you don't have issues in that area, a hefeweizen (or whatever you have on hand) will be perfect!


★★★★★ 1 vote

1 Hr
15 Min


  • 4
    ears of sweetcorn, leaves intact, silk removed
  • 1
    stalk of lemongrass, inner stalk sliced into long thin strips
  • 1 bottle
  • 1
    lime, zested & juiced
  • 1 stick
    butter, slightly softened, not melted, or 1/2 cup extra virgin coconut oil
  • 2 Tbsp
    coconut cream
  • 1/2 tsp
    cayenne pepper

How to Make Thai Grilled Sweetcorn


  1. Bruise the stips of lemongrass, then place one or more strips into each ear of corn, between the kernels and leaves. Place ears into a container and add the beer and the lime juice. Let marinate for an hour or so.
  2. While the corn is marinating, prepare the coconut-lime butter. Beat the lime zest, coconut cream and cayenne pepper into the butter or coconut oil until well combined, but don't overbeat. Using a spatula, place mixture onto a sheet of cling wrap or wax paper and shape into a log (or shape of your choice), and chill until ready to use.
  3. Grill corn on a medium to medium-low heat, husks on, for 10-15 minutes, turning every few minutes till done.
  4. Remove leaves and serve with a slice or two of the coconut-lime butter. Enjoy!

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