Why This Recipe Works
Cooking corn over an open fire enhances its natural sweetness while adding a smoky, charred flavor that you can’t get from boiling or steaming. Using the 800 Firewood Camping Firepit with Bad Axe Beech Logs provides the perfect balance of heat and smoke, giving the corn a crispy, slightly caramelized exterior while keeping the inside juicy.
Equipment Needed
- 800 Firewood Camping Firepit – Provides an open-flame cooking experience
- Grill grate or skewers – To hold the corn over the fire
- Basting brush – For applying butter or seasoning
- Tongs – For rotating corn evenly
- Aluminum foil (optional) – For keeping corn moist
Key Products Used
- 800 Firewood Camping Firepit – Creates the ideal firepit grilling setup
- Bad Axe Beech Logs – Burns hot and clean, adding mild smoke flavor
- Difficulty Level: Beginner
Ingredients (Serves 4-6)
- 6 fresh ears of corn, husks removed
- 3 tbsp butter, melted (or olive oil for a dairy-free option)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (for a smoky kick)
- ½ tsp chili powder (optional, for extra heat)
- ½ tsp garlic powder (optional, for added flavor)
- 2 tbsp grated parmesan cheese (optional, for a cheesy finish)
- 1 lime, cut into wedges (for serving)
Preparation Steps
Step 1: Prepare the Firepit
- Arrange Bad Axe Beech Logs in the 800 Firewood Camping Firepit and light them.
- Let the fire burn until the logs break down into hot embers (about 20-30 minutes).
- Spread the embers evenly and place the grill grate over the fire.
- If using skewers, insert them through the base of the corn for easy handling.
Fire Management Tips:
- If the fire is too hot, move the embers to one side and grill over indirect heat.
- If cooking directly over flames, turn frequently to avoid burning.
Step 2: Season the Corn
- In a small bowl, mix melted butter, salt, black pepper, smoked paprika, and garlic powder.
- Brush each ear of corn generously with the seasoned butter.
Step 3: Grill the Corn
- Place the corn directly on the grill grate over the embers.
- Cook for 10-12 minutes, turning every 2-3 minutes to ensure even charring.
- For extra smokiness, cover the corn loosely with foil for the last 5 minutes.
Step 4: Serve and Enjoy
- Remove corn from the fire and brush with extra butter while still hot.
- Sprinkle with grated parmesan cheese (if using).
- Serve with lime wedges for a fresh, citrusy contrast.
Expert Tips & Troubleshooting
How to prevent corn from burning:
- Grill over embers, not direct flames, to avoid scorching.
- Keep turning the corn to distribute the heat evenly.
How to add more flavor:
- Soak the corn in salted water for 15 minutes before grilling for extra juiciness.
- Add a drizzle of hot honey for a sweet and spicy contrast.
How to make street-style corn:
- After grilling, spread a mixture of mayonnaise, lime juice, and chili powder over the corn for an elote-inspired flavor.
Serving Suggestions & Variations
- Serve alongside grilled meats for a full BBQ spread.
- Cut grilled corn off the cob and mix into salads or tacos.
- Top with crumbled feta or cotija cheese for a Mexican twist.
Grilled Corn on the Cob