Campfire Corn on the Cob (Husk-On, in the Coals)
This is the easiest side at camp and one of the best things to come off a fire. Leave the husk on, soak the whole ear in water, wrap it in foil, and bury it in the coals. The water keeps the husk from burning, the husk steams the corn sweet from the inside, and the foil keeps everything clean. Twenty-odd minutes later you peel it back and the silk comes away with the husk.
Ingredients
- 4 ears of corn, husks left on
- A bucket or sink of water, for soaking
- Heavy-duty foil
- Butter, salt, and pepper, to serve
Tips & variations
$## Why leave the husk on The husk isn't in the way — it's the trick. Soaked in water, it turns into a little steamer wrapped around the corn, cooking it sweet and even without drying it out. When it's done, the husk and all that annoying silk peel away together in one go. Husk-on is less work and better corn.
Coals, not flames
Like everything good off a campfire, this cooks in the coals, not the open fire. Flames just char the foil and cook the outside before the middle's done. Let the fire burn down, nestle the ears in the embers with campfire tongs, and turn them every few minutes.
No husk? No problem
If your corn's already shucked, it still works — butter each ear, wrap it tight in foil, and cook the same way in the coals. You lose the husk-steam trick, so add a splash of water inside the foil before you seal it.
This is the side that goes with everything — especially burgers and hot dogs on the same fire.$df$,
Common questions
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