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


    First prep your butters as follows

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

See more recipes below