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Easy Campfire Cooking: Corn-on-the-Cob

To shuck or not to shuck, that is the question. Actually, it is usually a debate between myself and my husband when we decide to cook corn on the campfire or a grill. On our recent camping trip, we decided to cook half the corn un-shucked and half the corn shucked. Although both were good, we agreed that the un-shucked corn had retained more moisture.

campfire corn on cob

campfire corn on cob shucked

In fact, what seems more as or even more important than shucking or not is getting tender, fresh corn and not overcooking it.

My best success cooking corn on the cob in the campfire or on the grill is quick, easy and involves a foil wrap.

First, take off the outer leaves from the ear of corn. Wrap the corn in a generously sized piece of heavy-duty foil by rolling from one side of the foil to the other and then securing the ends. Next, simply place the foil wrapped corn in coals that are white/gray and have been going for a while or on a grill in indirect heat. Cook for about 5 minutes. Check one by unwrapping and shucking one ear and remove rest from fire if the checked one is done to your likeness. If not, recover with leaves, re-wrap, and return checked corn to heat for a few more minutes.

To cook after shucking, follow the same directions…just shuck the corn first.

When done, unwrap corn, shuck, and butter and season to taste. If you want to use a compound/herb butter, apply while corn is still hot after cooking.

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