Serves 6


  • 6 corn cobs
  • Olive oil, for rubbing
  • Salt and pepper

Mexican Butter:

  • ½ cup (125ml) soft butter
  • Zest and juice of 1 lime
  • 3 pickled jalapenos, chopped

Spanish Butter:

  • ½ cup (125ml) soft butter
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tablespoon (15ml) smoked paprika
  • Pinch of chili flakes

Italian Butter

  • ½ cup (125ml) soft butter
  • 1 clove garlic, crushed
  • ½ cup (125ml) finely
  • grated Parmesan
  • Small handful of fresh parsley, chopped


  1. First prep your butters:
  2. Mix the ingredients together and season
  3. Place on a sheet of clingwrap
  4. Roll clingwrap to enclose the butter, forming a sausage shape
  5. Refrigerate until needed
  6. Fit the COBB BBQ Kit.
  7. Light a CobbleStone and allow to burn for 5 mins
  8. Cover with the Dome and preheat grid for 5 minutes
  9. Rub the corn cobs with oil and season well
  10. Chargrill corn on all sides until fragrant
  11. Serve hot corn with dollops of flavored butter

Cooks Note:

These butters are great on baked potatoes and steak or chops too. You can use the COBB Griddle to grill the corn cobs too.