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Campfire Corn on the Cob - Barbecued Corn

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Corn on the cob is a delicious and easy side dish to prepare at the campground. Corn can bee cooked in the campfire or on the barbecue, either way is tasty and simple. Follow these simple campfire corn and barbecued corn directions for your next campfire cookout.

Campfire Corn Cooking Tips From the Mad Chef of the Forest: "I always see folks in the supermarket standing at the corn section frantically tearing away the husks off the corn cobs. Boiled corn is boring, boring!

"Campfire corn is a great fireside snack and rarely makes it to dinner to be a side dish. It tastes delicious and there are no dishes, pots or pans to wash."

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • corn on the cob(with the husk still on)
  • butter
  • salt and pepper

Preparation:

Campfire Corn:

  1. Soak the corn with the husk still on in a large serving pan, bucket or pot for at least 15 minutes.
  2. Using your cooking shovel, bury the corn (with the husk still on) in the coals of the campfire.
  3. Leave the corn buried in the coals until the husk gets a little brown.
  4. In just a few minutes, the corn is ready to eat, steamed with the full flavor of the husk included.
  5. To Serve:
  6. Put on your cooking gloves.
  7. Pull the corn out of the coals using your shovel or tongs.
  8. Grab the corn by the stem and with the other hand quickly strip the remainder of the husk. The strings will tend to come out with the husk and typically don't stick to the corn.
  9. Add a little butter, salt and pepper to taste.
  10. When your finished, toss the husks and eaten cob in the fire.

Grilled Barbecued Corn:

  1. Pull all of the husks off the cob except for one layer.
  2. Roll the corn on a hot grill until the husk browns a little. Some or all of the thin layer of husk will be burnt.
  3. To Serve:
  4. Put on your cooking gloves.
  5. Pull the corn out of the coals using your shovel or tongs.
  6. Grab the corn by the stem and with the other hand quickly strip the remainder of the husk. The strings will tend to come out with the husk and typically don't stick to the corn.
  7. Add a little butter, salt and pepper to taste.
  8. When your finished, toss the husks and eaten cob in the fire.

About the Chef: Bob Sollima, "The Mad Chef of the Forrest" has been campfire cooking for almost 40 years, 26 years of which he spent living in the backcountry. Sollima has camped extensively the past two summers and has cooked over the campfire for various celebrities in the backcountry.

"You really have to camp for a spell to appreciate the wonders of campfire cooking. Anything you can bake in your conventional oven at home, you can bake in a dutch oven, and most of the time it tastes better in the dutch oven. Maybe it's the great outdoors or more likely, the flavors one gets from cooking over the campfire." ~ The Mad Chef of the Forest

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