Campfire Charred Corn with Chili-Lime Butter
Sweet corn on the cob blistered over campfire coals and slathered with smoky chili-lime butter. A rustic, flavor-packed side that brings a festival spirit to any camp meal.
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.
Notes
If packing fresh corn, store in a cooler until ready to cook. The husks can be left on until just before grilling to help keep the corn from drying out. Use heat-resistant gloves or sturdy tongs to turn corn safely over coals.