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South African Braai Corn on the Cob Recipe with Easy Peri-Peri Butter

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A flavorful South African braai corn on the cob slathered in a spicy peri-peri butter, perfect for barbecues and casual gatherings. This recipe combines smoky char with a juicy, buttery, and spicy bite.

Ingredients

Scale
  • Fresh corn on the cob with husks (choose ears with bright green husks and plump kernels)
  • ½ cup (115g) unsalted butter, softened
  • 2 tablespoons peri-peri sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Prepare the peri-peri butter: In a mixing bowl, combine ½ cup softened unsalted butter with 2 tablespoons peri-peri sauce, 2 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, and a pinch of salt and pepper. Mix well until fully blended. Stir in fresh parsley if using. Set aside to let the flavors meld.
  2. Prep the corn: Gently peel back the corn husks without removing them completely. Remove the silk threads from each ear. Fold the husks back over the corn to protect the kernels while grilling. Alternatively, remove the husks entirely for a smokier char.
  3. Heat the braai: Light your charcoal or preheat your gas grill to medium-high heat (about 375°F / 190°C). Let the coals turn white-hot for even cooking. If using a grill pan, heat over medium-high.
  4. Grill the corn: Place the corn on the grill, husks folded back or removed depending on preference. Turn every 3-4 minutes to get an even char. Watch for flare-ups to avoid burning. Grill for 15-20 minutes until kernels are tender and slightly charred.
  5. Apply the peri-peri butter: Remove grilled corn from the heat and let cool for a minute. Spread the peri-peri butter generously over each ear while still warm so it melts perfectly into the kernels.
  6. Serve immediately: Serve the corn on the cob hot, with extra peri-peri butter on the side for those who want more heat.

Notes

Do not over-char the corn to avoid bitterness; aim for caramelization. Softened butter spreads best. Rotate corn frequently for even cooking. For vegan version, use plant-based butter and dairy-free peri-peri sauce. Frozen corn can be used with adjusted grilling time. Peri-peri butter can be made ahead and refrigerated for up to a week.

Nutrition

Keywords: braai corn, peri-peri butter, South African recipe, grilled corn on the cob, barbecue side dish, spicy butter, outdoor cooking

Find it online: https://elaraeats.com/south-african-braai-corn-on-the-cob-recipe-with-easy-peri-peri-butter/