This campfire corn on the cob is an easy summer camping side dish that's super simple to make. This sweet, juicy corn needs only a slather of butter and a sprinkle of salt to steal the spotlight from everything else on the table.
If you've never tried cooking corn on a campfire, you're in for a treat. Soaking and cooking it in the husk ensures that the corn stays juicy and sweet, with no burned spots.
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Why This Recipe is Great for Camping
- It requires only 3 ingredients and is simple to make.
- There's minimal dishes to clean up.
Ingredients and Substitutions
- Corn--Choose corn that has bright green husks that are closed tightly. Avoid ears that have dried out husks or are brown or mushy.
How to Cook Corn on a Campfire
1. Soak the corn in its husk.
2. Cook the corn on a campfire grate set over hot coals, turning occasionally, until cooked through. Shuck and serve with butter and salt.
FAQs
Yes. To make grilled corn, follow the directions for soaking the corn then grill it over medium-low heat, turning occasionally, until tender.
Regardless of how you're planning on cooking it, keep your corn on the cob in its husk in the refrigerator or your cooler until you're ready to cook it. This will prevent the corn from turning starchy. It will be best if cooked within 3 days.
Yes. If you've purchased pre-shucked corn, coat each ear with a little butter and wrap them individually in foil. Cook over the hot coals until tender, turning occasionally. Cooking in foil will take less time than cooking in the corn husk.
To check your corn, carefully pull back part of the husk to expose the top of the corn. The kernels should be plump, tender, and bright yellow.
Tips and Troubleshooting
- After peeling the husk back from the cooked corn cob, leave it attached and use it as a handle.
- Don't cook over open flame. This will cause the corn to cook unevenly. Always use hot coals, which will provide an even heat. The cooking time will be dependent on how hot your coals are and how close the corn is to the heat.
- Don't worry if the husks begin to turn black. The inside is well protected by the many layers of husk.
- This recipe is suitable for gluten-free and vegetarian diets.
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Recipe
Campfire Corn
Ingredients
- 5 ears corn in the husk
- 5 tablespoons butter
- Table salt
Instructions
- Place the unshucked ears of corn in a large bucket, tub, or bowl and cover with water. Soak for 1 hour.
- While the corn is soaking, prepare a campfire and let it burn down to hot coals. It will take you about 20 minutes to develop coals after starting the fire.
- Place the corn directly on the campfire grate set over the hot coals. Cook the corn, turning occasionally, and adding more coals as needed to maintain a medium-high heat, until tender, 25 to 30 minutes.
- Pull the husks back from the corn and serve with butter and a sprinkling of salt.
Video
Notes
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- Built in handle--After peeling the husk back from the cooked corn, leave it attached and use it as a handle.
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- Avoid open flames--Don't cook over open flame. This will cause the corn to cook unevenly. Always use hot coals, which will provide an even heat. The cooking time will be dependent on how hot your coals are and how close the corn is to the heat.
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- Char happens--Don't worry if the husks begin to turn black. The inside is well protected by the many layers of husk.
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- Dietary--This recipe is suitable for gluten-free and vegetarian diets.
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