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Succulent Braai Corn on the Cob with Garlic Herb Butter

Forget boiled corn—we’re going for succulent, gold-charred kernels that pop with sweetness and smoke. This recipe uses a "hybrid" braai technique: steaming in the husk first for juiciness, then a quick flash over the coals for that legendary fire-kissed flavour. Slathered in a zesty, homemade compound butter, this is the side dish your steak has been waiting for.

Equipment

  • 1 Braai / Charcoal Grill; For that essential smoky heat.
  • 1 Large Bowl; To soak the corn (prevents husks from burning too fast).
  • 1 Pair of Heat-Resistant Tongs; For precision turning over hot coals.
  • 1 Small Mixing Bowl; To whip up your flavor-packed butter.

Ingredients

  • 4-6 ears of Fresh Sweetcorn husks on
  • 100 g Salted Butter softened
  • 2 cloves Garlic finely minced
  • 1 tsp Smoked Paprika for that extra fire-side depth
  • 1 tbsp Fresh Parsley or Cilantro finely chopped
  • 1 Lime cut into wedges for serving
  • Sea Salt and Cracked Black Pepper to taste

Instructions

  • The Soak: Submerge your whole corn cobs (husks and all) in a bowl of cold water for at least 20 minutes. Furthermore, this creates steam inside the husk, ensuring the kernels stay plump and succulent.
  • The Butter Prep: While the corn soaks, mash the softened butter, garlic, smoked paprika, and herbs in a small bowl until well combined. Set aside.
  • The First Char: Place the damp, whole cobs directly onto the braai grid over medium-hot coals. Close the lid if you have one.
  • Rotate: Cook for about 15–20 minutes, turning every 5 minutes. The outer husks will blacken—consequently, this protects the corn while it steams perfectly inside.
  • The Reveal: Carefully peel back the charred husks (use your tongs!). In addition, you can tie the husks back to use as a "handle."
  • The Sizzle: Brush a generous amount of the garlic butter onto the exposed kernels. Place them back over the coals for 2–3 minutes, turning constantly until the corn is golden-brown and slightly caramelized.
  • The Finish: Remove from the fire, hit it with a final squeeze of lime and a pinch of sea salt. Serve immediately while the butter is still glistening!

Notes

Pro Tip: If you prefer a cleaner look, you can remove the husks entirely and wrap the buttered corn in foil, but you'll miss out on that beautiful direct-flame char.
Variation: For a South American twist, swap the parsley for cilantro and add a pinch of chili flakes!