Sweet and sour-glazed BBQ corn
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Sweet and sour-glazed BBQ corn
Recipe by Cate Dixon
Grilling corn directly on the barbecue gives it a deep caramelised, smoky flavour that is then cooled by the zesty lime soured cream
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
172Kcal
Fat
6gr
Saturates
1gr
Carbs
27gr
Sugars
21gr
Fibre
2gr
Protein
4gr
Salt
0.1gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- zest and juice of 1 large lime
- 5 tbsp light brown soft sugar
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 4 corn-on-the-cob, husks and silks removed
- 1 tbsp vegetable oil
- 2 tbsp soured cream
- 1 tbsp finely chopped coriander
- a pinch of ancho, chipotle or regular chilli flakes
Step by step
- Reserve 1 teaspoon of the lime juice for the drizzle, then put the rest in a small pan with the brown sugar, 1 tablespoon of water, cumin and smoked paprika. Put over a medium-low heat for 3-5 minutes until the sugar has dissolved and it has a syrupy consistency. Stir through the lime zest and set aside to cool slightly. If the syrup becomes too thick to brush, let it down slightly with a splash of boiling water.
- Preheat an outdoor barbecue or a griddle pan over a high heat.
- Brush the corn cobs with oil and grill for 10-15 minutes, turning occasionally, until the kernels have softened, are bright yellow and lightly charred. Brush on about two-thirds of the glaze and grill for a further 1-2 minutes, turning. Transfer to a serving platter, brush again with the rest of the glaze and leave to cool for 5 minutes, as the caramelised sugar will be very hot.
- Mix the reserved lime juice with the soured cream and some seasoning. Drizzle over the corn and sprinkle with the coriander and chilli flakes to serve.
