Cooking corn on the cob is one of life’s pleasures – especially when cooked straight on a fire.
Cooking corn on the cob straight on the coals is just perfect. There is something prehistoric about cooking corn on the cob in their husks straight on the charcoal.
Check out my other BBQ Recipes
But out of all the different ways to cook corn on the cob, personally, I don’t think anything can beat the smoky sweetness of cooking corn on the cob on an open fire with their husks on.
I can’t take credit for this sweetcorn recipe, neither can I even call it a recipe.
When cooking corn on the cob in its husks something incredible happens; you get a lovely charred look and taste whilst the corn almost bakes inside the husks keeping the corn sweet, moist but unmistakably cooked on an open fire. Weird but wonderful.
I’m not even sure how to write this recipe, or non-recipe – this is more of a ‘how to cook corn on the cob guide’ than a recipe.
So, my recipe post today might look a little silly, but I’m willing to take the risk for the sheer beauty of something so natural and tasty!
BUT! And it’s a big but! (I’ve always wanted to say that), if you’re having a BBQ and using a proper BBQ – you know, the ones with actual charcoal 🙂 once your coals are ready, lift up your grill and just throw some of your corn on the cobs (after soaking in water for 30 minutes) around the edges of the coal. You want it touching the coal – don’t worry, it won’t burn but will be delicious – just look at the photo!
Cooking Corn on the Cob:
1 corn on the cob pp (husks on)
Ground Chilli – optional
- Soak your corn on the cob with its husks on in cold water for minimum 30 minutes – this will stop the husks burning too quick.
- Once your charcoal is ready (the flames have burnt out) drop your sweetcorn straight on top of the coals (you can do this on a gas BBQ by putting the corn on the cob over the highest area of heat)
- Using a pair of tongs (or a large stick depending how rustic you want to get) turn them once in a while when the husks start to blacken.
- Leave your corn on the coals for about 30 minutes and then remove (or just move to the side away from the heat).
- Leave them to cool for 5 minutes and a neat trick to get all the husks off really easy is to get a sharp knife and just cut the base off the sweetcorn (cheers for that tip bro!)
- The husks will pretty much fall off. Grab your butter, if it’s nice and cold I just unwrap one end and wipe it up and down the sweetcorn – this is meant to be eaten with minimal faff so no need to gracefully knife some butter over the sweetcorn. Sprinkle a little salt and dive in!
Goes great with a cold beer, lots of friends and a rather smug look of satisfaction..