Summer grilled corn

I don’t know about you guys, but I actually find it really hard to cook during the peak of summer. The days are way longer, little tiny humans get up earlier, work is long and hard and the heat just drains me and makes me less hungry. My son also feels these effects, by the time I collect him in the evening from crèche, he only wants to play in the garden and eat cool fruits and drink water. Normally we eat proper meals together in the evening, but at the moment I just can’t push myself to cook, nor am I hungry so I feed the little guy and I eat a light snack when he has gone to bed. So my weekly prep on the weekend is focused around prepping vegetables and cutting fruit.

I decided to make something new for this week. I have always wanted to grill corn, but always failed to even try. So I bought some corn on the cob and gave it a go. I love grilled corn, if I see it on a menu or at a friend’s house, I wolf it down. Everyone says it is so easy, and it is. But can I let you in on a secret? I don’t know how you all get those nice big chunks of corn rows when cutting it. When I took a knife to mine this week, they all fell off the cob in tiny separate pieces. Now it still tasted great, but visually not what I was looking for. I experimented in the slicing technique but it just didn’t go to plan.

Grilled corn on the cob is now a new favourite in this house. So this week I am serving up a selection of bowls filled with vegetables, grains and meats, so that we can build our own salad plates based on what we individually feel like.



This really is super easy; you can do it on a barbeque or on a griddle pan in the kitchen. I was a little overwhelmed by the sun this week, so opted to do it indoors where it is cooler. But I can only imagine that the flavour would be even superior cooked on open flames.

  • 2 whole corn on the cobs
  • 50 g butter
  • 1 tbsp olive oil
  • some fresh dill, I used 4 sprigs in the cooking process and then some fresh dill to decorate after
  • salt and pepper
  • some grated parmesan (about 30 g)
  • tin foil


Lay two large pieces of tin foil on the counter and place one piece of corn in each.

Divide the butter between the two.

Place the dill sprigs over the corn.

Drizzle a little oil on top.

Sprinkle with salt and pepper.


Wrap the foil tightly around the corn ( like little burrito babies) and place on a hot griddle pan over medium heat.

Cook in the packets for about 10 minutes, turning occasionally.


For the last five minutes, crank up the heat all the way and allow the heat to brown the corn inside the foil.

Remove from the heat, place the corn on a plate, drizzle the melted butter/oil over the top, add some more seasoning and dill and some grated parmesan on top.





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