Smoky & Spicy Portuguese Grilled Corn on the Cob (Piri Piri Style)

Transport your taste buds straight to the vibrant streets of Lisbon or the sunny coasts of the Algarve with this authentic recipe for Portuguese Grilled Corn on the Cob. Unlike the sweet, creamy versions found in other parts of the world, Portuguese corn brings a sophisticated, savory heat that is impossible to resist. The secret lies in the Piri Piri spice blend—a fiery chili seasoning that defines much of Portugal's culinary identity—combined with the smokiness only a high-heat grill can provide.

Using an Arteflame grill for this recipe elevates the dish entirely. The flat cooktop allows you to achieve that perfect, caramelized char on the kernels while simultaneously melting a spicy garlic butter right alongside the corn. It is a simple yet bold side dish that captures the essence of summer dining: fresh ingredients, open fire, and bold flavors that linger on the palate. Whether you are hosting a backyard barbecue or looking for a unique twist on a classic vegetable, this spicy, smoky corn is guaranteed to be a crowd-pleaser.

Ingredients

To recreate this authentic Portuguese flavor profile, you will need fresh produce and quality spices. The Piri Piri is the star here, so adjust the heat level to your preference.

The Essentials

• 4 to 6 ears of fresh sweet corn, husked and cleaned
• 4 tablespoons unsalted butter, melted
• 2 teaspoons Piri Piri sauce (or crushed Piri Piri peppers)
• 1 teaspoon smoked paprika (for color and depth)
• 2 cloves garlic, finely minced or grated
• 1 tablespoon fresh cilantro (coriander), chopped
• 1 teaspoon coarse sea salt
• Freshly cracked black pepper to taste
• Optional: Lemon wedges for serving

Instructions

Step 1: Fire Up the Grill

1. Start by preparing your Arteflame grill. Build a medium-sized fire in the center to allow the cooktop to reach optimal searing temperature.
2. Aim for a temperature range of 400°F to 450°F on the flat cooktop surface. You want high heat to caramelize the sugars in the corn quickly without drying it out.
3. Lightly oil the cooktop surface with a high-heat oil (like grape seed or canola) to prevent sticking and ensure a good sear.

Step 2: Prepare the Piri Piri Butter

1. While the grill heats up, take a small heat-safe sauce pot or a metal bowl.
2. Combine the melted butter, minced garlic, Piri Piri sauce, smoked paprika, salt, and pepper.
3. Mix vigorously until the spices are well-incorporated into the butter. Set this mixture aside near the grill so it stays warm and liquid.

Step 3: Grill the Corn

1. Place the husked corn cobs directly onto the flat steel cooktop of the Arteflame.
2. Rotate the corn every 2 to 3 minutes. You are looking for a golden-yellow color with distinct, dark brown char marks on all sides.
3. The total cooking time should be approximately 10 to 12 minutes, depending on the heat of your fire. The kernels should be tender but still have a slight snap.

Step 4: Season and Serve

1. About 2 minutes before the corn is finished, brush the corn generously with the Piri Piri butter mixture while it is still on the grill. This allows the garlic and spices to toast slightly on the hot kernels.
2. Remove the corn from the grill and place it on a serving platter.
3. Pour any remaining butter mixture over the top and garnish immediately with the fresh chopped cilantro.
4. Serve hot with lemon wedges on the side for an extra acidic kick.

Tips

Mastering grilled corn on an Arteflame is all about heat management. Because the flat cooktop has different heat zones, you can start the corn closer to the center fire to get a rapid char, and then move the cobs to the outer edge to finish cooking through without burning. This "sear and slide" technique ensures the inside is steamed to perfection while the outside remains crispy and smoky.

Another pro tip is regarding the Piri Piri sauce. If you cannot find authentic Piri Piri, you can substitute it with a mix of cayenne pepper and a drop of red wine vinegar, though the flavor profile will be slightly different. For the garlic, grating it into the butter rather than chopping it ensures it melts into the corn crevices better, providing a punch of flavor in every single bite. Always apply the fresh cilantro after the corn is off the heat to maintain its bright, green color and fresh aroma.

Variations

While the traditional Piri Piri butter version is a classic, there are several ways to tweak this recipe to suit different palates or dietary needs. You can easily pivot from spicy to savory or add a cheesy element reminiscent of street corn styles found in other cultures.

• The Cheesy Portuguese: After grilling, roll the buttered corn in crumbled Queijo Fresco or a mild feta cheese for a salty, creamy contrast.
• The Herb Garden: Swap cilantro for fresh parsley and oregano if you prefer a more Mediterranean, herbaceous flavor without the polarizing taste of cilantro.
• Mild & Sweet: Omit the Piri Piri entirely and use honey butter with a dash of cinnamon for a sweet version that kids will love.
• Citrus Explosion: Zest a whole lime into the butter mixture and squeeze lime juice over the corn while grilling for a tart, refreshing twist.
• Smoked Bacon: Wrap the corn in thin slices of bacon before grilling; the fat renders into the corn, adding a savory, meaty depth.

Best pairings

Portuguese Grilled Corn is a robust side dish that holds its own against strong flavors, making it the perfect companion for grilled meats. It naturally pairs beautifully with Frango Piri Piri (Portuguese charcoal-grilled chicken), where the spice notes mirror each other perfectly. The smokiness of the corn also complements rich, oily fish like grilled sardines or mackerel, which are staples of Portuguese summer diets.

For beverages, you want something to cut through the heat and butter. A chilled glass of Vinho Verde, a young Portuguese green wine with a slight effervescence, is the ultimate pairing. Its high acidity and crisp finish cleanse the palate between bites. If you prefer beer, a light, crisp lager works wonders to cool down the spice of the peppers. For a non-alcoholic option, a sparkling limeade or iced herbal tea brings a refreshing balance to the meal.

Conclusion

Portuguese Grilled Corn on the Cob is more than just a vegetable side; it is a celebration of simple ingredients transformed by fire. By combining the natural sweetness of fresh corn with the savory, spicy kick of Piri Piri and garlic, you create a flavor profile that is exciting and deeply satisfying. Using the Arteflame grill adds that essential layer of wood-fired flavor that turns a home-cooked meal into a culinary experience.

We encourage you to try this recipe at your next barbecue. It is quick, easy, and offers a delightful departure from the standard boiled or buttered corn. Whether you stick to the traditional spicy recipe or experiment with one of the cheesy variations, this dish is sure to become a new favorite in your grilling repertoire. Fire up the grill, gather your friends, and enjoy the taste of Portugal right in your own backyard.