#bbqcorn

Elevate your BBQ experience with this delectable sweetcorn recipe featuring a perfect balance of sweetness and smokiness. The honey butter glaze adds a rich flavor while grilling imparts a delightful smoky char. A simple yet sensational dish that will be a hit at any BBQ gathering.

Ingredients: 4 ears of fresh sweetcorn, husked. 1/4 cup melted butter. 2 tablespoons honey. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Preheat the BBQ grill to medium-high heat. In a small bowl, combine melted butter, honey, smoked paprika, garlic powder, salt, and pepper. Mix well. Brush the sweetcorn with the prepared honey butter mixture, ensuring even coverage. Place the sweetcorn on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove the sweetcorn from the grill and brush with any remaining honey butter mixture. Garnish with chopped cilantro before serving. Serve hot and enjoy your BBQ Sweetcorn Delight!

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the flavors of Mexico with these BBQ foil packets featuring succulent shrimp, sweet corn, and a creamy elote-style topping. Perfect for a hassle-free and tasty barbecue experience!

Ingredients: 1 lb large shrimp, peeled and deveined. 4 ears of corn, husked and cut into halves or thirds. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup cotija cheese, crumbled. 1/4 cup fresh cilantro, chopped. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 tablespoons unsalted butter, sliced. Lime wedges for serving.

Instructions: Preheat your barbecue or grill to medium-high heat. In a small bowl, mix together mayonnaise, sour cream, half of the crumbled cotija cheese, cilantro, chili powder, smoked paprika, salt, and pepper. Set aside. Lay out four large sheets of heavy-duty aluminum foil, each about 18 inches long. Place equal amounts of shrimp and corn on each foil sheet. Spread the mayo-sour cream mixture evenly over the shrimp and corn on each foil packet. Top each packet with the remaining cotija cheese and slices of butter. Seal the foil packets tightly, ensuring that the contents are well-covered. Place the foil packets on the preheated grill and cook for about 15-20 minutes, or until the shrimp are opaque and the corn is tender. Rotate the packets occasionally for even cooking. Carefully open the foil packets, being cautious of hot steam. Squeeze lime wedges over the contents and serve hot. Enjoy your delicious Shrimp and Mexican Corn Foil Packets Elotes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the most flavorful corn on the cob ever with this BBQ-style recipe. Each bite will remind you of summer because it's grilled to perfection and filled with a zesty mix of spices. This recipe is sure to please everyone, whether you're having a backyard barbecue or just want a tasty snack.

Ingredients: 6 ears of corn, husks removed. 1/4 cup 60ml olive oil. 2 tablespoons 30g butter, melted. 2 cloves garlic, minced. 1 teaspoon 5g paprika. 1/2 teaspoon 2.5g chili powder. Salt and pepper to taste. Lime wedges, for serving. Fresh chopped cilantro, for garnish optional.

Instructions: Get the grill ready by setting it to medium-high heat. Cut up garlic, paprika, chili powder, salt, and pepper, and put them in a small bowl. Mix them together with a whisk. Make sure that each ear of corn is evenly covered with the seasoned mixture by brushing it on. Place the corn directly on the grill grates. Cook for 10 to 12 minutes, turning the corn every now and then, until it is soft and lightly charred. Take the corn off the grill and put it on a platter to serve. Squeeze lime wedges over the grilled corn, and if you want, top it with chopped fresh cilantro. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 12 minutes