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
- 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!