Sriracha Corn
Charred corn on the cob, sliced and tossed in a zesty sriracha-lime mayo dressing. A quick, punchy barbecue side that’s ready in minutes and pairs perfectly with grilled meats.
Ingredients
SERVES 4-6
4 corn on the cob
2 tbsp mayo
1 tbsp sriracha chilli sauce
1–2 limes
2 spring onions
Method
1. Light the barbecue. Place the corn cobs on the hot zone for 10 minutes, or until softened and nicely charred, using tongs to roll them back and forth into the medium and cool zones as needed so you can control how quickly they colour. Remove to a board.
2. Mix the mayo and sriracha, then finely grate in the zest of 1 lime and squeeze in the juice to make a dressing. Trim and finely slice the spring onions.
3. Slice the corn off the cobs and mix with the dressing. Season to perfection, tweak with more lime juice if needed, then scatter over the spring onions. Great as part of a bigger spread, teamed with a grilled steak, or with my chicken & chorizo skewers or paprika pulled pork (from my new book).
HOW TO SET UP YOUR BARBECUE
For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.
BBQ by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2026, BBQ). Recipe photography: © David Loftus, 2026
More Recipes Ideas
Method
1. Light the barbecue. Place the corn cobs on the hot zone for 10 minutes, or until softened and nicely charred, using tongs to roll them back and forth into the medium and cool zones as needed so you can control how quickly they colour. Remove to a board.
2. Mix the mayo and sriracha, then finely grate in the zest of 1 lime and squeeze in the juice to make a dressing. Trim and finely slice the spring onions.
3. Slice the corn off the cobs and mix with the dressing. Season to perfection, tweak with more lime juice if needed, then scatter over the spring onions. Great as part of a bigger spread, teamed with a grilled steak, or with my chicken & chorizo skewers or paprika pulled pork (from my new book).
HOW TO SET UP YOUR BARBECUE
For this recipe you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.
BBQ by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2026, BBQ). Recipe photography: © David Loftus, 2026
