Buttery garlic barbecued corn with smoked paprika oil

Is there anything better than juicy corn on the cob? This delicious barbecued corn recipe sees this season's sweet corn grilled to perfection with garlic butter then served drizzled with smoky paprika oil

By Jo Wilcox
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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  • 6 corn cobs
  • 50 gram butter, softened
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped chives
  • 1 teaspoon smoked paprika
  • 1/2 cup olive oil
  • 1/2 teaspoon flaky sea salt


  • 1
    Preheat a hooded barbecue to medium. Remove husk (or peel down leaves like a banana, if you can) and silk threads from cobs and reserve the leaves.
  • 2
    Combine butter, garlic and chives and spread over the cobs.
  • 3
    Replace the leaves over each cob and secure with string so the kernels are once again covered. Arrange wrapped corn on the middle section of the barbecue, with the central burners turned off. Pull the hood down and cook for 15-20 minutes.
  • 4
    Combine the smoked paprika with the oil and salt and drizzle over the hot corn when serving.

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