Sweetcorn charred directly on the grill, then slathered with butter, chilli, lime, and coriander. Smoky, spicy, and tangy — the classic Mexican-inspired street corn.
smokeandsoil.com/recipes/fire-roasted-corn-with-lime-and-chilli
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 imparts a subtle smoky flavour without overpowering the sweetness of the kernels. By pulling the husks back for the last few minutes of cooking, you expose the corn directly to the fire, allowing the kernels to caramelise and develop a gentle char that adds texture and depth to each bite. This balance between smoky and sweet is what makes fire-roasted corn a reliable side or snack on any BBQ.
The addition of fresh lime and chilli brings a bright, zesty contrast that lifts the dish, while a sprinkle of coriander adds an earthy freshness. Olive oil helps carry these flavours and keeps the corn moist as it cooks over direct heat. This recipe is about clean, straightforward ingredients working in harmony with the fire, showcasing how simple, seasonal produce can be transformed with attention and technique.
Cooking over direct heat requires a bit of care and patience, but the result is worth it. The fire is a tool here—used precisely to coax out the best in each ingredient rather than to overwhelm them. It’s an everyday approach to BBQ that respects the ingredients and the process, delivering something genuinely satisfying without fuss or showmanship.
Ingredients
husked (seasonal British)
melted (or quality olive oil)
zest and juice
finely chopped (or 1 tsp dried chilli flakes)
Maldon)
chopped (optional, for garnish)
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.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Fuel Bed
Fill a chimney starter with Weber briquettes and light. Allow the briquettes to burn until they are fully ashed over, indicating maximum heat output. Pour the hot briquettes directly onto the charcoal grate, spreading them evenly to create a single, high-heat direct cooking zone. Place the cooking grate in position and allow it to preheat for 5 minutes. The dome temperature should be in excess of 230°C.
Prepare the Dressing
While the grill is heating, prepare the dressing. In a small bowl, combine the melted butter (or olive oil), the zest and juice of the lime, and the finely chopped red chilli. Stir to combine. Set the dressing aside.
Fire-Roast the Corn
Place the husked sweetcorn cobs directly over the hot briquettes. This is a high-heat, rapid cook. Use long-handled tongs to rotate the cobs every 2-3 minutes. The goal is to achieve a deep golden-brown colour with patches of black charring across the kernels, which intensifies the flavour. Continue to rotate and cook for a total of 10 to 12 minutes. The kernels should be tender-crisp and visibly charred.
Dress and Serve
Immediately remove the corn from the grill and place them on a serving platter. Brush the hot cobs liberally with the lime and chilli dressing. The heat from the corn will absorb the butter and dressing rapidly. Season generously with flaky sea salt. Garnish with fresh coriander, if using. Serve immediately as a side dish.
Dress and Serve
Immediately remove the corn from the grill and place them on a serving platter. Brush the hot cobs liberally with the lime and chilli dressing. The heat from the corn will absorb the butter and dressing rapidly. Season generously with flaky sea salt. Garnish with fresh coriander, if using. 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)
260
kcal
6g
protein
15g
carbs
18g
fat
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
