Sweetcorn charred on the grill until blackened in spots and intensely sweet, dusted with smoked paprika and finished with lime. Simple, smoky, and addictive.
smokeandsoil.com/recipes/charred-sweetcorn-with-smoked-paprika
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Charring corn in the husk concentrates the natural sugars and infuses a subtle smoky note without overpowering its sweetness. Pulling the husks back for the final few minutes exposes the kernels directly to the heat, allowing them to develop a caramelised colour and texture that adds depth to each bite.
Using a two-zone setup on the BBQ gives you control over the cooking process, starting with gentle indirect heat to soften the corn before finishing it over direct flames for that signature char. A careful balance of clean smoke ensures the paprika and corn’s flavour shine through without any bitterness or harshness.
The addition of smoked paprika, olive oil, and a squeeze of lime complements the corn’s sweetness and smoky character, while fresh coriander brings a bright, herbal contrast. This recipe is a straightforward way to elevate a simple vegetable with technique and thoughtful seasoning—perfect for everyday BBQs where clean, whole-food cooking over fire is the focus.
Ingredients
husks and silks removed (seasonal British produce)
not hot)
zested and juiced
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Fire Preparation
Prepare the Weber Master-Touch for a two-zone fire. Place a full chimney of lit Weber briquettes on one side of the charcoal grate for the direct heat zone. Close the lid and allow the grill to preheat for 10 minutes, aiming for a surface temperature of 230°C (450°F) over the direct heat. Ensure the bottom vents are fully open.
Corn Preparation and Charring
Lightly brush the sweetcorn cobs with 1 tbsp of the olive oil. This aids in charring and prevents sticking. Place the cobs directly over the high heat zone. Close the lid to maintain temperature. Turn the cobs every 2-3 minutes using long-handled tongs. The goal is to achieve significant black charring on approximately 30-40% of the kernels’ surface area. The total cooking time will be 8-10 minutes. The corn is ready when the kernels are tender-crisp.
Dressing and Finishing
While the corn is cooking, prepare the dressing. In the small mixing bowl, combine the remaining 1 tbsp of olive oil, smoked paprika, sea salt, black pepper, lime zest, and lime juice. Whisk briefly to emulsify. Once the cobs are cooked, remove them from the grill and immediately place them in the mixing bowl with the dressing. Toss the cobs thoroughly to coat them in the dressing. If using, sprinkle with fresh coriander before serving. Serve immediately as a side dish.
Dressing and Finishing
While the corn is cooking, prepare the dressing. In the small mixing bowl, combine the remaining 1 tbsp of olive oil, smoked paprika, sea salt, black pepper, lime zest, and lime juice. Whisk briefly to emulsify. Once the cobs are cooked, remove them from the grill and immediately place them in the mixing bowl with the dressing. Toss the cobs thoroughly to coat them in the dressing. If using, sprinkle with fresh coriander before serving. Serve immediately as a side dish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
tool
Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.
Written by
L Field
