Monday, 22 June 2020

BBQ RECIPE: Cajun and Piri Piri Corn on the Cob

BBQ RECIPE: Cajun and Piri Piri Corn on the Cob
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Corn on the Cob is a BBQ classic and as a vegetarian an absolute must. But why always serve it with butter and maybe a grind of black pepper? By adding a few extra ingredients you can transform the humble corn on the cob into something that will truly blow you away with flavour! Simple, easy and quick to prepare, these three ways are sure to be big hits at your next BBQ. There's something so understated about this usual side dish, but honestly the addition of Piri Piri and Cajun takes the corn on the cob to the next level. 
For both ways I've used Schwartz Seasonings because they're readily available across the United Kingdom, quick to use and have all the flavours perfectly balanced; making preparation for these recipes seriously easy. By combining the Schwartz Seasonings with butter and setting it in the fridge you quickly create butter full of flavour that works perfectly with corn on the cob or melted on steak, fish etc. The flavoured butter possibilities are endless with the vast Schwartz herbs and spices range, so why not get creative by mixing your favourite flavours together too?

Piri Piri Butter with Lemon

What you'll need:
(Each recipe is enough for 2-4 corn on the cob)
3 tbsp Butter
1 tsp Schwartz Piri Piri Seasoning
1x Lemon
Fresh Parsley, chopped 

What to do:
1) Soften the butter in the microwave slightly - it doesn't want to be melted, so only heat up a little at a time. 
2) Stir in the Schwartz Piri Piri Seasoning and the grated zest of one lemon. Spoon into a length of cling film, wrap the cling film around and place in the fridge until set.
3) BBQ the corn on the cob by wrapping in a double layer of foil and cooking for around 30-35 minutes until tender, turning every so often. 
4) Unwrap the flavoured butter, cut a slice and place on top of the cooked corn on the cob. Spritz over fresh lemon juice, sprinkle with parsley, allow the butter to melt slightly and enjoy.



Cajun Seasoning Butter with Feta and Lime

What you'll need:
3 tbsp Butter
1 tsp Schwartz Cajun Seasoning
1x Lime
30g Feta, crumbled

What to do:
1) Soften the butter in the microwave slightly - it doesn't want to be melted, so only heat up a little at a time. 
2) Stir in the Schwartz Cajun Seasoning and the grated zest of one lime. Spoon into a length of cling film, wrap the cling film around and place in the fridge until set.
3) BBQ the corn on the cob by wrapping in a double layer of foil and cooking for around 30-35 minutes until tender, turning every so often. 
4) Unwrap the flavoured butter, cut a slice and place on top of the cooked corn on the cob. Spritz over fresh lime juice, allow the butter to melt slightly and roll in the crumbled feta. Enjoy!



Which way would be your favourite corn on the cob?


Feel free to leave me a comment - I love reading every single one :)


Helen x
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9 comments

  1. I absolutely adore corn on the cob but have not had any in ages! I tend to smoother mine in butter but adding some seasoning is a great idea, especially for BBQs! I need to add some of the Piri Piri seasoning to my collection! Sim x

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  2. I love corn on the cob but not been able to eat it recently due to a broken tooth and dentist still not able to help. Will be keeping this recipe to try once my tooth is mended

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  3. I never would have thought to jazz up something like this - what a fun way to put a delicious spin on a summer classic! x

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  4. For some reason I've never been a huge fan of corn on the cob, but my parents love it so this would be a great way to pimp it up x

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  5. This is such a yummy way to make a meal much more interesting! Can't wait to get hold of this.

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  6. Oh wow how yummy does this look for sure. I am loving the look of the peri peri corn on the cobs for sure x

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  7. I love cajun and piri piri spices and often use this in my cooking. This corn recipe is new to me and I will give this a try to be served with chicken this weekend

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  8. My goodness this looks amazing, I do love piri piri but had not thought to put it on corn on the cob - I will definitely be giving this a try

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