AZ Places Recipes

"What is Needed & How to Prepare"

Side

Corn on the Cob

Prep: 5 min

Cook: 15–20 min

Servings: 8

Print Recipe

Sweet, juicy corn on the cob cooked directly on the grill or over campfire coals — a classic and effortless camp side dish. Served with a butter base and a self-serve topping bar so guests can dress their corn however they like. Pairs well with burgers, chicken, tacos, and chili.

INGREDIENTS

8 ears of fresh corn, husks on
8 tablespoons (1 stick) butter, softened
1 teaspoon salt
½ teaspoon black pepper

Optional Toppings (self-serve):

Shredded Parmesan or cotija cheese
Chili powder
Smoked paprika
Salt and black pepper

INSTRUCTIONS

Preparing the Corn

Soak the Corn (recommended): If time allows, submerge the ears of corn — husks on — in a large bucket or cooler of cold water for 15–30 minutes before cooking. This prevents the husks from burning too quickly and helps steam the corn inside its own husk during cooking.
Peel Back and Remove Silk (optional): For a cleaner eating experience, carefully peel back the husks without removing them, pull out and discard the silk strands, then fold the husks back up around the corn before cooking. This step is optional — the silk can also be removed after cooking.

Cooking on the Grill

Preheat the Grill: Heat the grill to medium-high heat — approximately 400°F.
Place on Grill: Lay the corn ears directly on the grill grates with husks on. Close the lid.
Cook: Grill for 15–20 minutes, turning every 5 minutes to ensure even cooking on all sides. The outer husks will char and blacken — this is normal and is what steams the corn inside.
Check Doneness: Peel back a small section of husk and pierce a kernel with a knife. The corn is done when kernels are tender and juicy.
Remove and Rest: Remove from the grill using tongs. Allow to rest for 2–3 minutes before peeling.

Cooking Over Campfire Coals

Prepare the Fire: Allow the campfire to burn down to a solid bed of glowing coals. Do not place corn directly in open flames.
Place on Coals: Using long tongs, nestle the corn ears — husks on — directly into the hot coals at the edge of the fire.
Cook: Cook for 15–20 minutes, turning every 5 minutes with long tongs to ensure even cooking on all sides. The outer husks will char heavily — this is normal.
Check Doneness: Carefully peel back a small section of husk using tongs or a folded paper towel to protect your hands. Pierce a kernel — corn is done when tender and juicy.
Remove and Rest: Remove from coals using long tongs. Allow to rest for 2–3 minutes before peeling.

Peeling and Serving

Peel the Husks: Peel back and remove the charred husks and any remaining silk. Hold the corn at the base using a folded paper towel or corn holder to protect hands from the heat.
Butter Base: Roll each ear of corn across the softened butter or brush butter on using a pastry brush. Season with salt and pepper.
Set Up Topping Bar: Arrange all optional toppings on platter on the camp table
Serve Yourself: Each person adds their preferred toppings — cheese, chili powder, paprika.

Serve: Serve immediately while hot. Corn on the cob is best eaten fresh off the heat. Provide corn holders or folded paper towels to hold the hot ears comfortably.