Servings
  • 180ml tomato ketchup 180ml tomato ketchup
  • 2 Tbsp Soy Sauce 2 Tbsp Soy Sauce
  • 1 Tbsp Cider Vinegar 1 Tbsp Cider Vinegar
  • 1/2 tsp onion powder 1/2 tsp onion powder
  • 2 tsp paprika 2 tsp paprika
  • 1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
  • 1/2 tsp salt 1/2 tsp salt
  • 2 Tbsp Tate & Lyle Pure Cane Light Brown Sugar 2 Tbsp Tate & Lyle Pure Cane Light Brown Sugar
  • 5 Corn on the Cob (husks and silks attached) 5 Corn on the Cob (husks and silks attached)

Instructions

HOW TO MAKE THIS RECIPE

To make the BBQ sauce

Place all of the ingredients in a medium bowl and mix until well combined. Keep the sauce in the fridge until needed. 

For the grilled corn

Place the corn cobs on a hot BBQ (husks and silks attached). Allow it to cook for about 5 minutes at first, then keep turning the corn regularly, to ensure an even cook. 

After 10-15 minutes, remove the corn from the BBQ and allow it to cool for a couple of minutes. Peel off the husks and the silks once the corn is cool enough to handle. Return the corn onto the BBQ and cook it for another couple of minutes. Remove from the heat onto a large plate. 

Brush the corn with the BBQ sauce and enjoy. You can also sprinkle the corn with your favourite herbs or spices, or even a little cheese!