Thai. Vietnamese. Burmese.,  Vegetarian.

Grilled Corn on the Cob


Serves: 4

4 ears fresh corn, in their husks (remove the corn silk though)

80 g Devagi Chilli Jam

40 g unsalted butter

20 g sweet basil leaves, finely chopped

Salt and pepper as desired


  1. Boil the corns in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.
  2. Mix Devagi Chilli Jam, butter and chopped sweet basil leaves in a bowl.
  3. Open up the husks, and brush the above mixture onto the corns.
  4. Wrap in aluminium foil to form a log.
  5. Roll up and twist the ends to secure. Place in the fridge for 20 minutes or until firm.
  6. Preheat a barbecue grill or oven grill on high.
  7. Grill the corn packets for 15-20 minutes, turning the packets occasionally.
  8. Serve immediately.

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