While enjoying some rest and relaxation in the wilderness, utilizing your campfire is a great way to serve up a hot meal to your friends and family. Though it might seem intimidating to cook over an open flame, certain foods such as corn are quite easy to roast and enjoy. And the best part? Unlike some other campfire cooking recipes, they don't take that long to cook.
Removing the Silk
The preparation of corn for roasting in the campfire is slightly different from prepping for the grill. After pulling back the husk, remove as much of the silk as possible and then discard. Using a little water will help rinse the corn kernels and remove the silk as well. Next, return the husk back over the corn so it has a protective layer over it. Don't worry if the husk it wet, it'll actually help cook the corn once placed in the fire.
Wrapping the Ears in Foil
Many vegetables, including corn, are easily cooked in a campfire by wrapping them in foil. Be sure to wrap each piece of corn with at least two layers of foil so that you cover the husk completely. Any tears in the foil may cause the corn to scorch or burn in the embers.
Roasting the Corn
Place the corn at the base of the fire covered in coals and ash using a pair of tongs. Ideally you want to cover the foil-wrapped corn husks completely to in that bed of embers to prevent scorching. Each ear takes about 20 minutes to roast. After removing the ears from the campfire with a pair of tongs, allow them to cool for 5 to 10 minutes, until you can easily unwrap the foil and serve.
Seasoning the Corn
One of the advantages to cooking corn in the campfire is that you can place your seasonings directly on the kernels after you have removed the silk and before you place the husk back on the cob. Butter, salt, pepper, garlic powder and cayenne are a few examples of seasonings that you can apply before roasting.
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