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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


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