Roasted Corn on the Cob
easy
45 mins
Serves 10
This recipe is the easiest, most delicious way to prepare corn on the cob. The scorching of the corn husk brings a slightly smoky flavor that adds to the natural sweetness of the corn cob.
When my Father-in-Law was a young boy in western Pennsylvania, he remembers harvest festivals where hot coals would be spread out in a gravel parking lot followed by a truckload of fresh corn.
Our family continues this tradition today on our annual seaside trip. We always make a little extra to account for clumsy children, and unexpected visitors
Roasting time can vary depending on the temperature of your fire, but generally takes about 30-40 minutes
This recipe is the perfect side dish for my Southern Fried Chicken, or Bratwurst
Roasted Corn on the Cob
easy
45 mins
Serves 10
Ingredients
Directions
- Carefully peel back the husks from the corn without removing them completely
- Remove the silk, and submerge the corn and husks in the water
- Season corn with the salt, pepper, and garlic while keeping the husks wet
- Wrap the husk around the corn and roll each ear tightly in two layers of aluminum foil
- Lay the corn on the hot coals of a small or medium sized fire or alongside the coals if your fire is very hot, turning them occasionally
- After about 30 minutes, open one of the ears and check for doneness. They should be slightly browned in some areas and too hot to touch
- To eat, pull the husks back and wrap them in the foil to create a protective handle from the hot corn
- Roll the corn in the butter and enjoy!
