Apparently corn has been around for 10,000 years. Originating in the highlands of Mexico, it's been sustaining the people around the world for literally centuries.

The native tribes of North America had the first go at cooking with it. They boiled, roasted, fried, baked it, they very quickly made tortilla's with it. But it wasn't until a little later that some genius invented Corn on the Cob, and it's been the best way to eat corn ever since!

It's been called "one of the most difficult foods to eat gracefully" - but we think there are few things more graceful than carefully propping up each sides of a hot cob and biting right into those sweet colonels! 

To hell with the haters, it's time to lather on the butter and spices. Corn on the STOV is best served hot, spicy and under the hot sun - just like those Mexican tribes intended!

Melting butter on the STOV BBQ next to fresh corn cobs


  • 3 cobs of sweet corn
  • 100g of butter
  • 1 fresh lime
  • Parmesan cheese
  • Coriander
  • Cayenne pepper
  • Salt and pepper
  • Some Kewpie mayo (if you’re feeling adventurous)


Corn being seasoned while on the STOV grill



1. Fire up the STOV and pre-heat for about 2 minutes while you cut the corn in half and spread the butter, chop the coriander and cut the lime in slices

2. Season the corn with cayenne pepper, salt and pepper

3. Chuck the corn on the STOV and start roasting it until all sides are slightly golden and ready to your liking (make sure to turn the corn often so it gets evenly cooked on all sides)

4. Take the corn off the STOV, sprinkle with coriander (you can mayo if that's your thing)

5. To finish up, add grated parmesan and squeeze over some lime. Enjoy straight off the grill, and let the fiesta begin!


Grilled corn on a plate