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Barbecued corn with chipotle salt and sour cream

Australian Gourmet Traveller recipe for barbecued corn with chipotle salt and sour cream.

By Emma Knowles
  • Serves 6
  • 10 mins preparation
  • 20 mins cooking plus soaking
Barbecued corn with chipotle salt and sour cream
Barbecued corn with chipotle salt and sour cream

Cooking corn in the husk protects the corn itself from direct heat and helps to steam the inside.


  • 6 corn cobs, with husks and silks
  • 80 gm butter, melted
  • To serve: sour cream
Chipotle salt
  • 2 dried chipotle chillies
  • 2 tsp sea salt
  • Finely grated rind of 1 lemon and 1 lime


  • 1
    For chipotle salt, pound chilli and 1 tsp salt in a mortar and pestle until finely ground, stir in rind and remaining salt, set aside.
  • 2
    Peel back husks from cobs but don’t detach, then remove and discard silks. Replace husks, tie ends with kitchen string, place in a large bowl, cover with cold water and soak for 20 minutes. Drain well.
  • 3
    Heat a barbecue or char-grill over medium-high heat. Grill cobs, turning occasionally, until tender (10-12 minutes). Remove from grill, peel back husks, brush corn with butter, then grill, turning occasionally, until slightly charred (6-8 minutes). Scatter with chipotle salt and serve hot with sour cream.


Note Dried chipotle chillies are available from Herbie's Spices.
Drink Suggestion: Full-flavoured pale ale. Drink suggestion by Max Allen