The Green Barbecue: Rukmini Iyer’s barbecued corn with a ginger, peanut and chilli dressing

A summer staple! Grilled corn with an addictive peanut, coconut and chilli sauce.

corn on the cob
David Loftus


6 corn on the cob
2 1⁄2 tbsp olive or neutral oil
1 tsp sea salt flakes
50g crunchy peanut butter
80ml coconut milk
30ml lime juice
1 1⁄2 tbsp soy sauce
2 1⁄2 cm fresh ginger, finely chopped or grated
1 fresh red chilli, finely chopped
10g fresh chives, finely chopped

  1. In a large bowl, evenly coat the corn with the oil and sea salt flakes.
  2. Mix together the peanut butter, coconut milk, lime juice, soy sauce, ginger, chilli and chives.
  3. Once your barbecue is good and hot, cook the corn for 4-5 minutes on each side, turning as each side grills, until the whole cob is evenly charred to your liking.
  4. Serve the grilled corn with the sauce alongside, and let people spoon the dressing over.

Now buy the book

The Green BarbecueOur recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.