Camp fires in fresh corn, two of summer’s simplest pleasures. Corn cooked on the campfire combines the best of both. Summer ripe corn is tremendous when it is just warm through. Their no need to boil a pot of water.
Remove the silk from the cab, leaving the husk intact.
The husks mainly close around the corner if you do not like char marks. Or fold it down and away from the corn as a decorative touch if you do like the grilled look.
Soak the corn and husks in water for about 15 minutes so the husks do not burn.
Now, prepare a charcoal grill to medium indirect heat.
We are going to cook two ways. One with the corn husk on which will enhance steam heat the corn. And the other method, with the husk pulled down to give a nice chard flavor. Turn the corn occasionally until the husks are brown and the kernels are steam through and tender about 20 minutes over low heat.
While the corn is grilling, you can prepare a wonderful garlic lemon butter. In a small bowl with the butter, add three tablespoons of minced garlic. And a zest from one lemon.
Season with pepper and salt and mix to blend all the flavors.
When the corn is done cooking, rush this flavored butter on to give this campfire corn a gorgeous gourmet twist. Campfire corn.
For more delicious barbeque recipes, visit summerkitchen.tv
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