Sunday, June 05, 2005

Campfire Roasted Corn-on-the-Cob

I've seen a lot of ideas for roasting corn over a hot grill. Wrap in foil or peel husk, remove silk, rewrap husk--it doesn't matter what method you use. They're all time consuming.

Most recipes have you remove the husk and silk, wash the corn and wrap it in aluminum foil. Butter, salt and pepper are usually brushed on the corn before rolling it in the foil.

Corn roasting over the campfire. The skillet is an old Teflon-coated pan that my parents keep in their tent trailer. I left the chuckbox at home this trip and depended on cookware in the trailer.

The simplest method is to lay the corn--husk and silk included--over a very hot fire and roast until the husk has dried out and is charred. That's it. All you have to do is peel the husk back and butter and season.

Don't worry about the silk. It comes right off when you peel the husk back. Just pull it off the ear and throw it into the fire.

Last night while camped along Iron Mountain Road in Eldorado National Forest, I roasted two ears of corn over the campfire. It only took around 20 to 30 minutes to roast until the corn was tender.

The silk lifted right off. I might have eaten one or two of the silky strands, but no more.

Be sure to spread butter on the corn while it's still hot.

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