Cooking on an open fire is one of life’s greatest joys – and it’s simple, too, according to fire pit chefs James and Adam Thomas of the Pit Kitchen.

The Thomas brothers believe that cooking over embers brings ultimate flavour to your food, whether you’re a meat-eater, vegetarian or vegan. And simple is always better; use the best-quality ingredients you can find in your local area and you can’t go wrong.

Never cooked on open flames before? Learn more about open-fire cooking before trying this simple corn on the cob recipe.


  • 8 Corn on the cobs with husks removed

For the spiced butter

  • 125g Salted butter, softened
  • 5g Capers, chopped
  • 1 Thyme, leaves picked
  • 8g Tomato ketchup
  • ½tsp Marmite (optional)
  • 1tbsp Soy sauce
  • 1tsp Dijon mustard
  • 5g Garlic chopped
  • 40g Shallot chopped
  • 1tsp Curry powder
  • 1tsp Ground cumin
  • ½tsp Black pepper
  • 1tsp Sweet paprika
  • 20ml Lemon juice
  • ½ Zest of orange
  • ½ Zest of lemon
  • 30ml Olive oil
  • Salt to taste


  • STEP 1

    Blend all ingredients bar butter to a coarse paste, fold in butter and pulse to finish. Season with salt to taste.

  • STEP 2

    Cook cobs directly on the campfire or on a grill just above the flames, turning regularly. This should take around 5 mins, a bit of char is always a good thing.

This recipe was created by James and Adam Thomas of the Pit Kitchen

Men standing in crop field
James Thomas and Adam Thomas, Pit Kitchen/Credit: James Thomas and Adam Thomas, Pit Kitchen