Jamaican Jerk Grilled Corn

Photography by  Elisa Watson , styling by  Kate Bradley (Kenkō Kitchen) .

Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Here is another addition to my Jamaican food recipe feature and it just happens to be one of my favourite vegetarian BBQ foods. Simply shove a few of these on the barbie or under the grill and you have yourself a perfect summery treat. This simple dish is quick to make and will make any mouth happy with its bursts of Carribean flavour! Serve it up for the family with dinner, at your next BBQ or just to have on their own as a snack - you really can't go wrong! 

This is another recipe taken from my latest Nourish Magazine spread which you can find in Coles, Woolworths and news agencies across Australia. Alternatively if you're not in Australia, you can make sure you're subscribed to the website to receive a new recipe from this feature in your mail box each week!

Serves 4
Cooking time: 30 minutes
Prep time: 5 minutes

Gluten free, Refined Sugar Free, Vegan, Dairy Free, Egg Free, Nut Free


4 cobs corn 
3/4 tsp all spice
4 tsp coconut oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp Aleppo pepper
3/4 tsp cinnamon
1/2 tsp ground thyme
1/8 tsp black pepper
1 tbsp coconut sugar
1/4 cup shredded coconut


Remove the husks from the corns and cut four pieces of foil. Place each corn cob onto a piece of foil, rub the corn with the coconut oil (1 tsp each) and set aside.

In a bowl, mix together all the spices and coconut sugar. Rub the mixture over the corn cobs and wrap the foil around them.

Place under the grill for 15 minutes or until cooked. In wrap the foil, place on the shredded coconut and grill for a further minute until coconut is golden. 

Best served hot!

Kate BradleyComment