About

It seems that when making corn on the cob, some people shuck it and then boil it until flavorless. I guess these people don't quite notice how much flavor leeches out of the corn, making the pot cloudy and the corn itself taste dull. Or, maybe some people do. And that's who this recipe is for.

Before I get too far, I should correct myself. This isn't a recipe, per say. It's more of a framework for how I roast corn. Take these ideas and adapt them for your uses. Roasting corn is easy, and really the best way to cook it. I'll be talking about cooking the corn in a campfire, but it can also be done on charcoal or gas grill.

Ingredients

• Unshucked Corn on the Cob
• Container of Water (sink / bucket / calm lake / whatever)
• A Fire (Campfire / Grill)

Steps

• Take the ears corn, straight from the farm, without pulling back the husk at all, and plop it in the container of water.
• Let the corn sit until it's nice and waterlogged, about an hour or two.
• Take the now-wet husks of corn to wherever your fire is.
• Put the corn on the fire. If using a campfire, toss the ears of corn into the coals at the edge of the fire pit. Not the glowy hot ones, but the ones that have started to turn white, but are still really hot. If using a grill, just set them right on the grates.
• Occasionally turning the corn, let it cook for half an hour or so until the husk of the corn is nicely burnt. Knowing how long to wait just takes time, but typically when I do this the entire outside of the husk is burnt black.
• Kick the corn out of the fire, or pick it up with a tool, or somehow set it off to the side to cool a bit. I normally just kick it out of the fire pit and let it sit in the grass.
• After the husk is cool enough to handle, pick it up and peel it back. I find that you can fold all the husk backwards from the end of the cob and use it as a handle.
• Don't worry about burnt kernels, they are good this way. Don't use butter, or salt, or anything else. Just bite into the corn.
• Enjoy!