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Ember-Roasted Corn on the Cob

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This traditional ember-roasted corn on the cob is a highlight of any summer barbecue, offering a depth of smoky flavour that simply cannot be achieved on a standard hob. By soaking the husks and nestling the cobs directly into the hot coals, the corn steams inside its natural wrapper while the sugars in the kernels caramelise to a beautiful golden brown. It is a rustic, sensory way to cook that turns a simple vegetable into the star of the show.

A perfect vegetarian side dish for outdoor gatherings, these cobs are wonderful when served alongside grilled halloumi or smoky bean burgers. The method is incredibly straightforward once your charcoal has burnt down to a steady heat, requiring only a little patience and a generous lashing of salted butter to finish. This technique is an excellent way to make use of the lingering heat once your main courses have finished cooking.

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Ingredients for Ember-Roasted Corn on the Cob

  • 6 ears of corn, in husk

  • Softened unsalted butter

  • Kosher salt

How to make Ember-Roasted Corn on the Cob

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Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.

Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).

Push coals to one side of grill. Arrange 3 ears of corn in a single layer on cleared side of grill; cover corn with coals. Repeat on the other side with remaining coals and corn, spreading coals evenly over corn. Roast corn until most of the kernels are deep golden brown, about 10 minutes (some kernels will be flecked with dark brown spots). Remove husks; use a pastry brush to flick off any ashes. Serve with butter and salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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