Grilled Corn on the Cobb with Dukkah

A perfect addition to your summer BBQ line-up! Fresh corn on the Cobb grilled on the BBQ with herbed butter and dukkah spice mix


For Dukkah


For the Dukkah

  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Place the hazelnuts, coriander seeds and cumin seeds on the baking sheet and toast for approx 5 mins and remove
  3. You can place the toasted hazelnuts, coriander and cumin seeds in a motar and pestle and grind to release oils and flavours, add in remaining ingredients and continue to work a finely crushed mixture with some larger pieces still welcome
  4. If you don’t have a motar and pestle, add ingredients to a blender or coffee grinder and pulse to combine

For the Corn

  1. Preheat grill to medium heat
  2. In a small bowl, add melted butter and add half of the chopped cilantro (reserving the rest for garnish)
  3. Remove husk and silk from corn and brush lightly with the melted butter and herb mixture
  4. Place on the grill and allow to cook for approx 12-15 mins or until cooked and slightly charred (time may vary depending on your grill, corn, flame, etc.) Turn the corn occasional to cook all sides evenly
  5. Remove corn and place on serving platter with remaining cilantro for garnish and sprinkle dukkah over top


*Leave the corn whole or cut into smaller pieces for entertainer or for child friendly hands