1st & 2nd July 2017. Bristol Harbourside.


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Mexican Grilled Corn

Recipe from Grillstock: The BBQ Book – available on Amazon for only £10

Most of us are pre-programmed to think we have to boil or steam corn before it goes anywhere near a grill, but there’s really no need to. This classic Mexican street food is cooked and charred entirely on the BBQ, resulting in crunchy kernels with a buttery, creamy, spicy hit. A bit of sweet, a bit of heat and a kick of lime. A flavour sensation.




8 corn cobs, husk on

100g soft butter or mayonnaise

1 tsp chipotle powder or cayenne pepper (optional)

1–2 tbsp Grillstock House Rub

The rest

200g Cotija cheese or feta cheese, crumbled

2 limes, quartered

1 red chilli, finely choppedPages from Grillstock_BBQBook


  1. Set up your BBQ to cook directly (see p.18) at a medium heat, around 160°C.
  2. Place the corn on the grill with the husk-handles hanging off the side so they don’t burn. Cook for about 8–10 minutes, turning the cobs every few minutes until they start to brown a little.
  3. Take the corn off the grill, smear the cobs with butter or mayo.
  4. Put the corn back on the grill for another 5 minutes, turning often, until blackened in places.
  5. If you are looking for some heat, mix the chipotle or cayenne into the rub. Remove the cobs from the grill, sprinkle with the rub mixture and let your guests help themselves to cheese, a squeeze of lime, chilli or any other toppings they like. (Come up with some toppings of your own and lay them out on the table for guests to add as they wish.)