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Fire Pit Corn

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  • Author: Sharon Matten Kosher Everyday
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


Simple but yummy. Using your favorite fresh herbs, you get the smoky, fired flavor and savory, fresh herbaceous goodness, all in a single piece of bonfire-roasted corn. You can use dried herbs, but fresh will give more flavor. Make sure to have lots of napkins handy as this corn is juicy.


  • Extra virgin olive oil or your favorite soft margarine
  • Sea salt
  • Fresh herbs (rosemary, thyme) or dried herbs
  • Crushed red, cayenne or black freshly ground pepper (optional)
  • 6 ears of corn, husked
  • Heavy duty aluminum foil, cut into six 8-inch by 12-inch pieces
  • Long tongs


  1. Rub a thin coating of olive oil onto the corn. If using margarine, spread a thin layer on each ear of corn.
  2. Place each ear on the end of a cut piece of foil. Sprinkle the corn with sea salt, herbs and pepper. Roll the foil around the corn, sealing the ends tightly.
  3. Place the corn on the hot coals of the bonfire. Let the corn roast for around 20 minutes, turning halfway through.
  4. Remove the corn with long tongs. Allow the corn to cool slightly before unwrapping.


  • If you don’t have a fire pit or bonfire, don’t despair. You can prepare the corn in foil and then bake it at 375 degrees F for 30 minutes until golden on the inside.
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.