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


ears of sweetcorn, leaves intact, silk removed
stalk of lemongrass, inner stalk sliced into long thin strips
1 bottle
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


1Bruise 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.
2While 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.
3Grill corn on a medium to medium-low heat, husks on, for 10-15 minutes, turning every few minutes till done.
4Remove leaves and serve with a slice or two of the coconut-lime butter. Enjoy!

About Thai Grilled Sweetcorn

Course/Dish: Vegetables, Spreads
Dietary Needs: Vegetarian