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Bring some smoky sweetness to your next cookout with this campfire grilled corn recipe. Fresh corn cobs are cooked over open flames until perfectly charred, then brushed with a sweet and tangy pepper jelly glaze. A sprinkle of green onions finishes each cob with a pop of freshness. This recipe is quick, easy and full of bold flavor, making it a great addition to any camping trip or fun backyard meal.
Why You’ll Love It
Campfire grilled corn is charred over open flames, brushed with tangy pepper jelly and topped with fresh green onions for a sweet and smoky summer side dish.
Bold flavor: The sweet and spicy glaze adds something special to the corn.
Quick to make: Ready in minutes with only a few simple steps.
Fresh and simple: Only a few ingredients make the flavors shine.
Gluten free and dairy free: There’s none of that in here.
Perfect for cookouts: A great side dish for anything off the grill.
No fancy tools: All you need is a grill and some basic grilling accessories.
You might also like BBQ chicken foil packets, a lumberjack breakfast foil pack, sweet apple crisp, and these banana boats.
Campfire Corn on the Cob Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corn cobs: Fresh and juicy, these are the star of the dish.
Red pepper jelly: Flavors the corn with sweet heat.
Green onion: Adds a mild bite and freshness to the finished corn.
Canola oil: Used to grease the grill so the corn doesn’t stick.
How to Grill Corn in the Husk over a Campfire
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Get the fire started: Heat a charcoal or gas grill to medium high and oil the grates.
Cook corn: Place shucked corn directly over heat and turn often until charred.
Coat the corn: Brush the hot corn with the red pepper jelly and season with kosher salt and pepper.
Add garnish: Sprinkle green onions over the glazed corn and serve hot.
Substitutions and Variations
Try different jelly: Any sweet pepper jelly works, such as apricot or peach pepper jelly. Or you could try strawberry jalapeno jam to add a deliciously different taste!
Add an acidic element: Mixing a teaspoon of rice wine vinegar or lime juice into your red pepper jelly adds a touch of tang to balance the sweetness.
Add spice: Sprinkle with cayenne pepper or chili flakes for extra heat.
Greasing oil: I used canola oil for greasing but you can use olive oil or similar if that’s all you have on hand.
Add butter: Brush the corn with butter before grilling or after for extra richness.
Top with cheese: Crumbled feta or cotija cheese adds richness and saltiness.
Serving Suggestions
As an appetizer: Enjoy this as an appetizer before a main dish of surf and turf foil packs with campfire potatoes.
With meat: Campfire grilled corn is a delicious side dish for a dinner of burgers or hot dogs, or with smoked tomahawk steaks or smoked meatloaf.
With seafood: Enjoy your corn with scallop skewers or shrimp scampi foil packs.
How to Store
Store: Keep leftovers in the refrigerator and eat within 3 days. I recommend either removing the kernels from the cob or wrapping the whole thing in plastic wrap and then aluminum foil.
Freeze: You can freeze it in an airtight container for up to 3 months. Remove the cob before doing this.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up over a campfire or in the oven or air fryer.
Top Tips
Turn often: Turning frequently helps the corn cook evenly and prevents burning.
Brush red pepper jelly on hot corn: It helps the flavors soak in.
Use firm, fresh corn: The fresher the corn, the better the final result.
Don’t skip the garnish: Green onions add texture and contrast.
Perfectly Grilled Corn on the Cob FAQs
Yes. You can use a grill pan or even roast the husked corn in the oven.
Begin by peeling back the green husks from the top down, exposing the silk. Grip the tassels firmly and pull downward to remove both the husk and most of the silk in one go. Use your hands or a soft brush to clean off any remaining silk strands.
No, because the sweet corn is grilled directly over the heat without the corn husk.
Campfire Grilled Corn Recipe
Campfire Grilled Corn
Equipment
Ingredients
- 4 corn cobs
- ¼ Cup red pepper jelly, I used peach and pepper spread
- 1 green onion, thinly sliced
- salt and black pepper, to taste
- canola oil, to grease the grill grates
Instructions
- Prepare the grill for direct cooking and preheat it up medium high.
- When it’s hot, clean the grates and grease with canola oil.
- Put the shucked corn cobs on the grill and cook for about 7 minutes until charred, turning occasionally.
- Brush the pepper jelly mixture over the corn cobs, season to taste and sprinkle with green onions.
- Serve hot.
Notes
Brush red pepper jelly on hot corn: It helps the flavors soak in.
Use firm, fresh corn: The fresher the corn, the better the final result.
Don’t skip the garnish: Green onions add texture and contrast.
Nutrition
Campfire grilled corn is a fast, flavorful addition to any outdoor meal. With smoky char, sweet pepper jelly and fresh green onions, it turns ordinary corn into a dish worth savoring. You don’t need many ingredients or special tools for this delicious corn recipe, just a hot grill and a few minutes. Serve this with your favorite grilled meats or enjoy it on its own. This easy side dish is sure to become a regular part of your summer cooking routine.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
