Grilled corn two ways

Tasteful Grilled corn two ways Recipe

These grilled corn cobs are served with two toppings and make a perfect barbecue side, whether you’re feeding the family or entertaining guests.
Grilled corn two ways
Prep Time : 0:50 | Cook Time : 0:30 | Total Time : 1:20 | Serving : 8 person.


  • 8 whole corn cobs in husks

Whipped maple and bacon butter

  • 2 teaspoons extra virgin olive oil

  • 2 shortcut bacon rashers, finely chopped

  • 100g butter, softened

  • 1 tablespoon maple syrup

  • Smoked paprika, to serve

Sour cream and onion topping

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons panko breadcrumbs

  • 1/2 cup sour cream

  • 1 tablespoon French onion soup mix


  • Step 1

    Peel back husks on corn cobs. Remove silk and discard. Peel husks back again to cover the corn. Place in a large bowl. Cover with water and set aside for 30 minutes to soak.

  • Step 2

    Meanwhile, make Whipped Maple and Bacon Butter: Heat oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until golden and crisp. Set aside to cool. Using an electric mixer, beat butter and maple syrup together until light and fluffy. Fold in cooled bacon. Refrigerate until required.

  • Step 3

    Make Sour Cream and Onion Topping: Heat oil in a small frying pan over medium-high heat. Add breadcrumbs. Cook, stirring, for 1 minute or until toasted. Set aside to cool. Combine sour cream and soup mix in a bowl. Refrigerate until required.

  • Step 4

    Heat a barbecue grill or chargrill pan on high heat. Peel back husks on corn and tie back with kitchen string. Cook corn, turning, for 10 to 12 minutes or until corn is tender and charred. Dollop ½ the corn cobs with whipped maple and bacon butter and sprinkle with paprika. Dollop remaining cobs with sour cream and onion topping and sprinkle with breadcrumbs.

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