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Preheat BBQ or a grill pan on medium high heat.

Remove husks off the cob and brush with oil or butter and season with salt. Grill corn on the BBQ or grill pan until slightly charred all over and kernels are bright yellow (about 10 minutes).

While the corn is cooking, make the sauce/topping of your choice. In a medium bowl or jar with tight fitting lid, combine all of your topping ingredients and mix well together.

Transfer corn to a serving plate. While the corn is still hot, brush generously with your topping.

Serve with lime wedges to squeeze over just before eating.

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Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

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The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Serving Size: 80 g Avg Quantity per serve Avg Quantity per 100g
Energy  308.8 Kj 386.0 Kj
Protein 2.9 g 3.60 g
Fat, total 1.4 g 1.8 g
– saturated 0.4 g 0.44 g
Carbohydrate 10.6 g 13.30 g
– sugars 6.1 g

7.60 g

Dietary Fibre 3.3 g 4.10 g
Sodium 0.0 mg 0.0 mg



Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.


timer Total time 15 mins hourglass_empty Prep time 5 mins timer Cook time 10 mins people Serving 4 people info_outline Difficulty Easy

4 x LeaderBrand Corn Cobs

Tahini, Lemon, Feta, Zaatar & Parsley

  • 1 tablespoon extra virgin olive oil
  • ¼ cup tahini
  • ¼ cup water
  • ¼ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoons za’atar
  • ¼ teaspoon sea salt
  • ¼ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped

Smokey Butter & Parmesan Cheese

  • ½ cup finely grated parmesan cheese
  • ¼ cup butter (softened)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • Optional: grated parmesan cheese and green onions for garnish

Miso Butter, Nori, Red Pepper Flakes & Spring Onion:

  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons white miso paste
  • 1 teaspoon crushed red-pepper flakes
  • 2 tablespoons finely chopped spring onion
  • Lime wedges and chopped nori for serving

Lime Butter & Toasted Coconut:

  • 2 tbsp butter
  • 2 tsp lime juice (freshly squeezed)
  • 2 tsp lime zest
  • 2 tbsp toasted coconut flakes
  • ¼ tsp salt
  • ¼ tsp pepper

Feta, Chilli, Coriander & Lime

  • 50g mayonnaise
  • 2 tsp crushed chilli flakes
  • 4 tbsp finely crumbled feta
  • 2 tbsp finely chopped coriander
  • 1 lime cut into quarters for squeezing
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