Ingredients
- 8 Ears of sweet corn
- Water for soaking about 2 gallons
- Salt & Pepper to taste
- Butter
Instructions
- Pull back the top part of the husks and remove silk from corn.
- Fold the husks back around the corn.
- Soak in cold water about 30 minutes keeping the ears fully submerged. You may need to place a lid or pan over the cobs to keep them under water because they will tend to float on top without something weighing them down.
- While the corn is soaking, prepare your cooking source: campfire coals, charcoal briquettes or propane grill to cook over medium heat, approximately 350 F degrees.
- Camp Cooking Tip: You don’t need a thermometer to determine if your heat source is approximately 350 F degrees, you can use your hand (make sure nothing if flammable, like clothing or jewelry.)
- Hold the palm of your hand about 5 inches above the heat source.
- Pull your hand away from the heat before it hurts and note how many seconds passed.
- 5-7 seconds = medium heat.
- Drain excess water from corn.
- Grill corn on medium heat turning every 5 minutes or so until the corn is tender, about 30 minutes.
- Carefully pull back husks wearing protective gloves so you don’t burn yourself. The kernels will be very lightly charred, if you like a more charred flavor, place the cobs back over the hot coals until charred to your liking.
- Top with butter, salt and pepper, if desired.