There’s a moment at camp when the fire has burned down to that steady, glowing bed of coals and dinner’s winding down—exactly when Campfire Charred Corn with Chili-Lime Butter shines. Ears of sweet corn go straight onto the grate (or right on the coals if you’re feeling bold), and in a few minutes the kernels start popping and blistering, picking up that unmistakable campfire char that tastes like summer nights and woodsmoke.
The butter is the real camp luxury: melted down with chili and lime until it turns into a glossy, spicy-citrus baste that clings to the hot corn. That first swipe hits with tang, heat, and sweetness all at once, and the lime wakes everything up like a squeeze of sunshine. Keep turning the cobs with tongs so the char stays spotty and flavorful, not burnt, and let the butter melt into the grooves.
It’s a low-fuss, hands-on side dish that pairs with just about anything you’re cooking over the campfire—burgers, foil-packet fish, skillet beans—and cleanup is basically a knife for the butter and maybe a bit of foil. Make extra chili-lime butter and set it by the fire; people will keep going back for “one more cob.”
Campfire Charred Corn with Chili-Lime Butter
Equipment
- Campfire grill grate
- Tongs
- small bowl
- Brush
Ingredients
- 4 ears corn on the cob husks removed
- 2 tablespoons unsalted butter softened
- 1 teaspoon chili powder
- 1 lime zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh cilantro chopped (optional)
Instructions
- Build a medium campfire and let it burn to hot coals. Place a grill grate over the fire.
- In a small bowl, combine softened butter, chili powder, lime zest, half the lime juice, salt, and pepper. Set aside.
- Place corn cobs directly on the hot grill grate over the coals. Grill, turning every 2-3 minutes, until kernels are deeply charred in spots and tender, about 12-15 minutes.
- Remove corn from the grate. Immediately brush generously with chili-lime butter while hot.
- Finish with a squeeze of the remaining lime juice and a sprinkle of chopped cilantro, if using. Serve hot.