Sausages with Charred Sweet Corn

Charred Corn on the Cob is our absolute favorite way to cook summer sweet corn!


Butcher Co. sausages
3 cobs Kalfresh sweet corn
100ml olive oil
Spice mix of your choice (Moroccan, Mexican, Aussie Bush spice)
Salt & pepper
Fresh coriander (or herb of your choice)(optional)
Juice of 1 lime



Cook corn cobs with their husks on in the microwave for 4 minutes or until cooked. You can check if they’re cooked by peeling back the husks and seeing if the kernels have turned from opaque to translucent. If not yet translucent / brightly coloured, pop back in for longer. Remove husks. Make a marinade with the olive oil, 2 tbsp spice mix, lime juice and salt and pepper. Use half of the marinade to coat the four cobs and keep remaining marinade for after. Heat a griddle pan (or bbq) on high heat. Place the corn on the griddle or bbq plate and keep turning until you have lovely charred sides all over. While still warm place corn back in the marinade to soak up more spices. Cut each cob into about 6 pieces and stack on a serving platter. Scatter with coriander or any herb of your choice. Beef, bacon, tomato and onion sausages – preheat oven to 180 degrees. Line a baking tray with baking paper. Place sausages singularly in tray and drizzle with a little olive oil. Bake for 20-25 minutes, turning once to cook through.

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