Spicy Griddled Sweetcorn

Spicy Griddled Sweetcorn

I was first introduced to sweetcorn on the barbecue in Wisconsin while visiting my great friend Brooke. We visited a local restaurant on her boat, a very special treat in itself. When we arrived I was greeted by several old tin bathtubs full of corn in the husks, soaking in water. The way it works is you grab a corn husk, take it to the grill, grill it until the husk starts to char, then peel back the husk to use it as a handle. Now here comes my favourite part. On the end of each grill there was a paint pot full of melted butter. You use the husk as a handle while you dunk the corn and thoroughly coat it in butter. What’s not to like about that. Served with a cold beer, by the lake, perfect.

So while this recipe isn’t for corn in the husk, it takes me back. The difference here is the spicy dust. Add butter if you want (and I probably do), but it’s fine without.

Cooking surfaces

BBQ Temperature


For the dust

  • 1/2 tsp black peppercorns
  • 1/2 tsp maldon salt
  • 1/2 tsp sweet paprika
  • 1/2 chipotle flakes (or dried chilli flakes)

For the sweetcorn

  • Corn on the cob
  • Olive oil to drizzle
  • Butter to serve (optional)


  1. Put all the dust ingredients into a mortar and pestle and grind to a dust.
  2. Set your Big Green Egg for a direct cook at 180°C using just the stainless steel grid.
  3. Place the corn on the grid and lightly drizzle the top of the corn with olive oil.
  4. Cook for about 3 minutes before rotating the corn.
  5. Continue to cook and rotate until your corn is starting to brown in places and the kernels have changed colour from a milky colour to bright red. Total cook time will be about 15 minutes.
  6. Dust your corn using a tea strainer, be sparing, the dust is spicy.
  7. Serve with some of my Nanado’s Chicken or Nando’s style rice.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg