The Art of Fire Grilled Corn on the Cob with Chilli Lime Butter
Flame, flavour and a little kick
Few things capture the spirit of summer cooking like sweet corn kissed by fire. The Beefer Grill turns simple cobs into something extraordinary, golden, smoky and glistening with spiced butter. Its searingly hot ceramic burner delivers eight hundred degrees Celsius of pure flame power, caramelising the kernels while keeping the centre tender and juicy.
Originally created for professional kitchens, the Beefer brings that same intensity and precision to your home. With a brush of EatAlfresco Olive Oil and a generous spoonful of chilli lime butter, this humble side becomes the star of the table.
Choosing the Best Corn
Choose the freshest corn you can find, ideally still in the husk. The kernels should be full, tightly packed and bright yellow. Freshness is everything because the natural sugars in corn start to fade soon after picking.
Remove the outer husks but leave a few inner layers to protect the kernels from direct heat. Trim away any silk and soak the cobs in water for ten minutes before grilling.
Flavour Foundations
The chilli lime butter adds a balance of spice, citrus and richness that complements the smoky sweetness of the corn perfectly.
Mix everything together until smooth, then set aside. The olive oil helps the butter spread evenly and adds a silky finish.
The Fire Setup
Preheat the Beefer Grill for around five minutes until the ceramic burner glows red. The heat will reach an incredible eight hundred degrees Celsius, perfect for rapid caramelisation.
Place the corn on the Beefer grate and cook for around forty seconds on each side, rotating frequently for even colouring. The kernels should char slightly, creating a smoky, golden finish.
When evenly coloured, remove from the grill and immediately brush with the chilli lime butter. The residual heat will melt the butter into every crevice.
Resting and Finishing
Sprinkle with chopped coriander and an extra squeeze of lime. A final drizzle of EatAlfresco Olive Oil adds gloss and richness.
For a touch more heat, dust lightly with smoked paprika or a few extra chilli flakes just before serving.
Serving Suggestion
Serve these grilled cobs alongside steak, vegetables or burgers, or simply as a snack with a cold beer. They bring colour, freshness and that unmistakable Beefer flavour to any outdoor feast.
A simple ingredient transformed by flame, proof that the Beefer Grill is just as brilliant with vegetables as it is with meat or seafood.
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The Art of Fire – Grilled Corn on the Cob with Chilli Lime Butter
The Art of Fire Grilled Corn on the Cob with Chilli Lime Butter
Flame, flavour and a little kick
Few things capture the spirit of summer cooking like sweet corn kissed by fire. The Beefer Grill turns simple cobs into something extraordinary, golden, smoky and glistening with spiced butter. Its searingly hot ceramic burner delivers eight hundred degrees Celsius of pure flame power, caramelising the kernels while keeping the centre tender and juicy.
Originally created for professional kitchens, the Beefer brings that same intensity and precision to your home. With a brush of EatAlfresco Olive Oil and a generous spoonful of chilli lime butter, this humble side becomes the star of the table.
Choosing the Best Corn
Choose the freshest corn you can find, ideally still in the husk. The kernels should be full, tightly packed and bright yellow. Freshness is everything because the natural sugars in corn start to fade soon after picking.
Remove the outer husks but leave a few inner layers to protect the kernels from direct heat. Trim away any silk and soak the cobs in water for ten minutes before grilling.
Flavour Foundations
The chilli lime butter adds a balance of spice, citrus and richness that complements the smoky sweetness of the corn perfectly.
Chilli Lime Butter
Mix everything together until smooth, then set aside. The olive oil helps the butter spread evenly and adds a silky finish.
The Fire Setup
Preheat the Beefer Grill for around five minutes until the ceramic burner glows red. The heat will reach an incredible eight hundred degrees Celsius, perfect for rapid caramelisation.
Lightly brush the corn with EatAlfresco Olive Oil and season with a pinch of salt.
Cooking the Corn
Place the corn on the Beefer grate and cook for around forty seconds on each side, rotating frequently for even colouring. The kernels should char slightly, creating a smoky, golden finish.
When evenly coloured, remove from the grill and immediately brush with the chilli lime butter. The residual heat will melt the butter into every crevice.
Resting and Finishing
Sprinkle with chopped coriander and an extra squeeze of lime. A final drizzle of EatAlfresco Olive Oil adds gloss and richness.
For a touch more heat, dust lightly with smoked paprika or a few extra chilli flakes just before serving.
Serving Suggestion
Serve these grilled cobs alongside steak, vegetables or burgers, or simply as a snack with a cold beer. They bring colour, freshness and that unmistakable Beefer flavour to any outdoor feast.
A simple ingredient transformed by flame, proof that the Beefer Grill is just as brilliant with vegetables as it is with meat or seafood.
Cook it Yourself
Recreate this Beefer favourite using:
🔥 The Beefer Grill
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they bring restaurant precision, freshness and flavour to your outdoor kitchen.
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