Campfire Corn on the Cob

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  • Ready in: 10 minutes prep; 30 minutes over fire
  • Serves: 4
  • Complexity: easy
Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.


  • 4 ears of corn
  • butter
  • salt


Place ears of corn, still in husks, directly on the cooking grate over the fire over medium to high heat at the edge of the fire. Cook until the kernels are crisp and bright yellow, 20 minutes or so, rotating every 5 minutes. The husks will blacken. Prevent them from catching on fire by avoiding direct flames. The husks can blacken significantly while the corn steams inside. Serve with butter and salt.

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