Nothing feels more like summertime to me than pulling up to that fruit stand on the side of the road, loading a brown paper sack up with corn, and shucking them out on the porch with good friends and a cool refreshment. Maybe you relish in that memory with me (or maybe it’s just my rural upbringing), but I think most can agree that corn on the cob is the perfect addition to the classic barbecue favorites. So why not bring it along to throw on the campfire as well?
Campfire corn is one of my go-to car camping meals. It requires minimal effort and is perfect alongside hot dogs or freshly-caught fish.
Now, I realize this is a pretty common thing to cook in the outdoors, but there are a lot of ways I like to dress up my corn on the cob. You can add anything that sounds good to you, but here are some of my recipes.
For four pieces of corn: mix ½ cup of finely grated Parmesan, ¼ cup butter, 1 ½ teaspoons garlic salt, 2 tablespoons paprika, and pepper to taste. Using your hands, spread the butter mixture evenly across each ear. Co
at with more Parmesan if you like it cheesy.
For four pieces of corn: mix ¼ cup mayo, 1 tablespoon lime juice, a few sprigs of cilantro, 1 teaspoon chili powder, ½ cup crumbled Cotija cheese, ¼ teaspoon each salt and pepper.
For four pieces of corn: mix ¼ cup plain Greek yogurt, ½ teaspoon each oregano, thyme, and parsley, ¼ teaspoon each basil and rosemary, 1 teaspoon lemon juice, and a pinch of salt. Apply mixture to corn and sprinkle with toasted sesame seeds. Put a light layer of olive oil on tin foil before wrapping.
For 6 pieces of corn: melt ½ cup of butter then mix in 1 packet Hidden Valley Ranch mix. Brush onto corn, cook, then open the tin foil and drizzle with buffalo dressing.
Shuck your corn, roll in butter or drizzle with olive oil, then salt and pepper to taste. Next, wrap them in tin foil and they are ready to go. Once you’ve got a layer of white coal built up at the bottom of the fire pit, throw those bad boys down and cook them for 4 minutes on each side.
by Chelsea Morley