Main content

Mexican BBQ Corn Cobs

This zesty, Mexican side is created with lime, coriander, chilli and your choice of cheese.


  • 6 corn cobs, husks removed

  • 100g Parmesan, Romano or Manchego cheese, grated 

  • Lime wedges, coriander, chilli & spring onions, to garnish

  • BBQ Butter

  • 250g salted butter, softened

  • ¼ tsp dried McCormick chilli flakes

  • 2 tbsp parsley, chopped

  • 4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce


  • 1.

    Turn on your hooded BBQ to medium heat.

  • 2.

    Make the BBQ butter;  In a bowl add the softened butter, and all other ingredients. Mix to combine thoroughly. Set aside.

  • 3.

    When BBQ is preheated, cook corn cobs 15-20 minutes with lid on, turning occasionally until tender and charred.

  • 4.

    Remove corn from the BBQ and place on a serving plate.  Smear with the BBQ butter and sprinkle with cheese and scatter coriander, spring onion and chopped chilli.

  • 5.

    Serve with lime wedges.

  • Tip:

  • 1.

    Reserve extra butter and can be used to make BBQ bread on toasted crusty bread.


Visit to discover more about McCormick Grill Mates ‘American style’  BBQ Sauces.  -  they are the sauce, marinade and baste all in one.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings