Indian Corn on the Cob

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper

Barbecued corn on the cob is always a treat in the summer, but this sweet and spicy recipe, topped with a cooling yogurt sauce, changes everything. This distinctive and strikingly delicious recipe for Indian Corn on the Cob will ensure your next barbecue is a success.


  • 1 tbsp of fresh cracked salt
  • 1 tbsp of fresh cracked pepper
  1. Pull the outer husks towards the base without removing them. Strip away the silk from each ear of corn
  2. Add the butter to a medium-high heat pan
  3. Add the Patak’s Hot Curry Paste, cook for a few minutes to release the full flavours and aroma of the paste, remove from the heat. Let the paste mixture cool

Dry ingredients

  1. While the paste mixture is cooling, combine all of the dry ingredients in a bowl and set aside


  • 200ml of plain Greek yogurt
  • 2 tbsp of honey

Wet ingredients

  1. Combine the wet ingredients and place them in a small squeeze bottle
  2. Rub the paste mixture all over the exposed kernels of the corn and fold the husks back up into place
  3. Place the corn, in their husks, on the barbecue at medium-high heat for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced
  4. Remove the corn from the barbecue and safely remove the remaining husks, lightly dust the kernels with the dry mixture, and then use the squeeze bottle of the wet mixture to lightly coat the corn
  5. Ensure the corn has sufficiently cooled down and serve with wedged limes