Grilled corn has a kind of effortless appeal. It is sweet, juicy, slightly smoky and already comes with its own handle, which makes it perfect for relaxed summer meals. This version keeps everything simple but adds enough contrast to make each bite interesting.

The corn is charred until golden, then coated in butter mixed with red chilli, lime and fresh mint. Crumbled feta finishes the dish with a salty, creamy edge.

What You’ll Need

4 sweetcorn cobs

2 tbsp olive oil

¾ tsp fine sea salt

60 g unsalted butter

2 red chillies, deseeded and finely chopped

Juice of 1 lime

12.5 g fresh mint leaves, chopped

60 g feta, crumbled

Serves 4 as a snack, starter or side.

Preparation takes about 10 minutes, with roughly 20 minutes of cooking time.

1. Prepare the Corn

Start by removing any husks and silk from the corn if necessary. Brush the cobs evenly with the olive oil, then season them with the sea salt.

The oil is important because it helps the surface brown instead of simply drying out.

Tip: try to coat every side lightly rather than pouring too much oil onto one area.

2. Char Until Golden

Heat a griddle pan, barbecue or grill until properly hot. Cook the corn for around 15–20 minutes, turning regularly so that each side gets contact with the heat.

You are looking for a mixture of golden colour and darker charred patches. Do not worry if some kernels become noticeably darker than others. Those slightly smoky spots are what give grilled corn its character.

3. Make the Chilli Butter

While the corn cooks, soften the butter in a small bowl.

Add the finely chopped red chillies and mix well.

Pour in the lime juice and stir again. The lime cuts through the richness of the butter, while the chilli adds warmth without overpowering the sweetness of the corn.

Add most of the chopped mint, keeping a small amount aside for serving.

Why it works: the butter carries the chilli and herbs across the surface of the hot corn, while the lime keeps the finished dish fresh rather than heavy.

4. Butter It While Hot

As soon as the corn comes off the heat, place it on a serving plate.

Spread or brush the chilli-lime butter over the hot cobs. Do this immediately.

Warm corn melts the butter quickly, helping it run between the kernels instead of sitting only on the surface.

Turn each cob as you coat it so that every side gets some of the mixture.

5. Add the Final Layer

Scatter the crumbled feta over the corn. Finish with the remaining chopped mint. The feta adds saltiness and a soft, creamy texture that balances the sweet kernels and sharp lime. Serve straight away while the corn is still hot and the butter is glossy.

Make It Part of the Meal

These cobs work well beside grilled vegetables, salads or simple rice dishes, but they are equally good served alone as a snack. For a more casual meal, place everything in the middle of the table and let everyone help themselves.