Oven-Roasted Peri-Peri Butter Glazed Corn

Corn on the cob is already amazing, but when you slather it in smoky, spicy, garlicky peri-peri butter? Game overrrr. This Peri-Peri Butter Glazed Corn is juicy, slightly charred, and dripping with buttery, herb-infused goodness.

This is a ridiculously easy oven-roasted recipe that takes almost no effort but looks and tastes like you did something fancy. It’s perfect for BBQ nights, summer cookouts, or even as a quick weeknight treat.

I’d recommend using my “Spicy Peri-Peri Style Sauce” recipe (click here for that full recipe) for the peri-peri sauce aspect because while store-bought definitely works, making it from scratch takes the flavour to another level.

Ingredients (Serves 2-4)

• 2–4 fresh corn on the cob (husks removed)

• 1–2 tsp neutral oil (sunflower, vegetable — anything flavourless)

• 2 tsp/25g of any Peri-Peri Sauce

• 50g unsalted butter

• ½ tsp mixed dried herbs

• 2 pinches of salt

• 2 sprinkles of finely chopped fresh coriander (about a small handful)

• Juice of ¼ lime (or more, for extra zing!)

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 210°C — yes, piping hot! Line a small baking tray with foil.

2. Place your washed corn onto the foil-lined baking tray and lightly coat each cob with neutral oil, just enough to get an even sheen.

3. Then, massage in 2 tsp of Peri-Peri Sauce per cob, making sure every inch is covered.

4. Wrap the tray with another piece of foil on top to keep in the moisture. Pop it in the oven and roast for 25–30 minutes, checking for doneness every 7–10 minutes.

Step 2: Make the Peri-Peri Butter

While the corn is roasting, melt 50g butter in the microwave, stirring at intervals so it doesn’t burn.

Once fully melted, mix in:
25g Peri-Peri Sauce
½ tsp mixed herbs
2 pinches of salt
2 sprinkles of finely chopped coriander

Stir everything together until fully combined.

Step 4: Uncover & Char

For the last 3–5 minutes of cooking, remove the foil cover and increase the heat to 250°C. This helps caramelise the natural sugars in the corn and gives it that beautiful charred look. Keep a close eye on it — you want golden brown edges, not burnt popcorn.

Step 5: Butter it Up!

Take the corn out of the oven and immediately brush generously with the Peri-Peri Butter while it’s hot. Sprinkle over some extra fresh herbs and coriander, and finish with a squeeze of fresh lime juice for that final hit of brightness.

FAQ & Troubleshooting

How do I know when grilled corn is ready?

Corn is ready when the kernels are tender, juicy, and slightly charred. You can test by piercing a kernel with a fork, it should be soft but still have a little bit of a pop. If grilling, you’ll also hear a light sizzle and see some deep golden-brown spots.

Can you make this corn without butter?

Absolutely! If you’re dairy-free or just not into butter, swap it out for olive oil, vegan butter, or even coconut oil for a slightly different but still delicious flavour. The key is to keep it rich so the sauce clings to the corn.

I wanna make this on a grill — any changes?

Preheat your grill to medium-high heat and place the corn directly over the flames. Turn it every 2–3 minutes until it’s evenly charred (about 10–12 minutes total). Then, brush on the Peri-Peri Butter in the last 2 minutes of grilling so it soaks in without burning.

Can I air-fry the corn instead?

Yes! Air-fry at 200°C for 15–18 minutes, shaking the basket halfway through. For the last 3 minutes, increase the heat to 220°C to get that final crisp. Then, baste with Peri-Peri Butter as soon as it’s done.

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