Burkina Faso Street Grilled Corn with Spicy Chili Butter

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A beloved West African street snack, this grilled corn is slathered with a smoky chili-ginger butter and cooked over hot coals until lightly charred. Sold from carts and roadside grills across Ouagadougou and Bobo-Dioulasso, it is usually eaten straight off the cob with a squeeze of fresh lime. The contrast of sweet, juicy kernels against the spicy, smoky butter makes it an irresistible handheld treat.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 8 gSugar
• 4 gProtein
• 280 mgSodium
• 310 mgPotassium
• 12 mgCalcium
• 0.7 mgIron
• 9 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the corn

• 4 ears fresh sweet corn, husked and silk removed
• 1 tablespoon neutral oil, for brushing
• 4 wooden skewers, soaked in water (optional)

For the spicy chili butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, finely grated
• 1 tablespoon fresh ginger, finely grated
• 1 small red chili (such as bird's eye), minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Zest of 1 lime

For serving

• 1 lime, cut into wedges
• 2 tablespoons fresh cilantro, chopped
• Flaky sea salt, to taste

Directions

1. In a small bowl, mash the softened butter with the grated garlic, ginger, minced chili, smoked paprika, cumin, salt, pepper, and lime zest until evenly combined and streak-free. Set aside at room temperature.
2. Lightly brush the prepared corn cobs with neutral oil so the kernels char without sticking to the grill.
3. Prepare a charcoal or gas grill for medium-high direct heat (around 200–220°C). If using wooden skewers, insert one into the core of each cob to make turning easier.
4. Place the corn directly over the heat and grill, turning every 2–3 minutes, for about 12 minutes total, until the kernels are tender and marked with deep golden-brown char spots.
5. Using the back of a spoon or a basting brush, thickly coat each hot cob with the spicy chili butter, letting the heat melt it down between the kernels.
6. Return the buttered corn to the grill for 1–2 minutes more, turning once, so the butter sizzles and the spices toast lightly without burning.
7. Transfer the grilled corn to a platter, scatter with chopped cilantro, finish with a generous squeeze of lime and a pinch of flaky sea salt, and serve immediately while hot and glossy.

Cook’s Notes

• Use the freshest corn you can find; in Burkina Faso, vendors rely on same-day-picked ears for maximum sweetness and snap.
• For the most authentic flavor, cook over real charcoal so the butter picks up a subtle smoke that gas grills cannot replicate.
• Soak the corn (still in the husk) in cold water for 15 minutes before grilling if your kernels look dry; the trapped steam will keep them extra juicy.
• Adjust the chili type and amount to your heat tolerance; scotch bonnets work beautifully for a fruity, hotter version of the street classic.
• Leftover chili butter keeps in the fridge for up to a week and is excellent melted over grilled meat, roasted sweet potatoes, or steamed plantains.

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