Grilled Corn on the Cob

Grilled Corn On The Cob

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Megan Stewart


I love bi-color corn, but any corn will work with this recipe. I always have things cooking on top of the fire, this is an easy side dish that cooks around the edges of the campfire so it doesn't get in the way. The girls in camp love when I make corn on the cob this way, or the grilled pineapple recipe I posted. It seems no matter which I make, I always find extras around my campfire to cook for some of the other girls!


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How to Make Grilled Corn on the Cob


  1. Take the ears of corn, in the husks. I merely tear off the extra silk from the top end. Soak in water at least 30 minutes, but could be longer if you want. You really want the corn husks saturated in water, since this is what will steam the corn.
  2. Put the corn around the outside of your campfire. Roll the ears around as the husks blacken. When the corn is cooked, remove from the heat and allow to cool on the rocks around the fire circle until you can touch them with your hands.
  3. Peel back the husk (the silks come with it when you peel it, don't worry) and eat using the husks as handles. This is so good, you don't need butter, but if you want butter, the spray kind makes it easy to add...

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About Grilled Corn on the Cob

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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