Corn cooked directly on the grill until deeply charred in patches, the natural sugars caramelising against the heat. Finished simply with butter and flaky salt, it’s one of summer’s most reliable pleasures on the barbecue. This method brings out a smoky sweetness that’s far more interesting than boiling or microwaving, giving the corn a texture that’s tender but with a satisfying bite.

The beauty of charred corn on the cob lies in its straightforwardness. Using fresh, sweetcorn—ideally homegrown or sourced locally—you let the fire do the work. A quick squeeze of lime and a sprinkle of chilli add a subtle brightness and gentle heat that lift the natural flavours without overpowering them. It’s a recipe that respects the ingredient and the craft, making it a perfect everyday BBQ dish.

This approach fits neatly into the Smoke & Soil ethos: clean, whole-food cooking over fire, relying on seasonal ingredients and simple techniques. There’s no need for fuss or fancy marinades here. Just the right balance of char, butter, salt, and a hint of spice, all coming together on the grill with minimal fuss but maximum flavour.