Campfire Husk-Roasted Corn on the Cob with Smoky Honey-Garlic Butter
Soak fresh corn in its husks for 15 minutes, then pull the husks back, remove the silk, spread on smoky honey-garlic butter and close them up again. Roast the ears on a grate over medium campfire coals for 18 to 22 minutes, turning every 4 to 5 minutes, until the kernels are tender. Peel with gloves, brush with more butter and finish with salt and lime. Total time is about 40 minutes once the coals are ready.
Corn roasted in its own husk is one of the best things you can do with a campfire. The husk steams the kernels while the outside chars, so the corn stays sweet and juicy with a little smoke. No foil, no pan, nothing to scrub.
The trick is tucking butter inside the husk before it goes on the fire. The honey-garlic butter melts into every row. Make extra for the table, because people will want to dunk.
Campfire Husk-Roasted Corn on the Cob with Smoky Honey-Garlic Butter
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- No stove
- Some water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Grill grate for the fire ring
- Long tongs
- Heat-proof gloves
- Bucket or large pot for soaking
- Small mixing bowl and fork
- Butter knife
- Kitchen twine (optional)
- Pastry brush or spoon
Steps
-
Burn down the coals
Build your fire about 30 minutes ahead and let it burn to glowing, ash-covered coals. Spread them into an even bed and set a grill grate 4 to 6 inches above.
-
Mix the butter
In a small bowl, mash the softened butter with the garlic, honey, smoked paprika, fine salt and parsley until smooth. Scoop out about 1/4 cup and set it aside for serving.
-
Soak the corn
Put the unpeeled ears in a bucket or large pot and cover with clean water. Soak for 15 minutes so the husks stay damp and don't burn through.
-
Butter inside the husk
Pull the husks back like a banana peel, leaving them attached at the base. Pull off all the silk, spread about 1 tablespoon of butter over each ear, then pull the husks back up. Tie the tops with a thin strip of husk or soaked twine.
-
Roast over coals
Lay the ears on the grate and turn them every 4 to 5 minutes. They are done in 18 to 22 minutes, when the husks are charred in spots and steam is escaping.
-
Check for doneness
Wearing a glove, peel back a little husk on one ear and press a kernel with a fork tip. It should be plump, bright yellow and tender. If it's still pale or firm, roast 3 to 5 minutes more.
-
Finish and serve
Pull off the husks with gloves or tongs, because the steam is hot. Brush each ear with the reserved butter, sprinkle on flaky salt and squeeze lime over the top.
Trail Notes
Mix the butter at home, roll it into a log in parchment and chill it. It keeps in a cooler for about a week, and you can slice off coins at camp.
No grate? Wrap each buttered, re-husked ear in foil and set it right at the edge of the coals. Turn every 5 minutes and roast about 20 minutes.
Fresh corn and butter keep for a day in a cool, shaded spot. For longer trips, swap the butter for olive oil mixed with the same seasonings, and use the corn within a couple of days.
Burn the husks completely in the fire or pack them out. Don't leave them in the ring. Drown the coals until they're cold to the touch, and scatter your soak water well away from streams and camp.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCampfire Bell Pepper Ring Eggs with Black Beans
LunchCast-Iron Sweet Potato and Black Bean Quesadillas with Lime Crema
Snack or treatCast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled JalapeñosMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Do you have to soak corn before roasting it in the husk?
A short 15-minute soak helps. Wet husks steam the corn and are less likely to catch fire. Longer soaks aren't needed for fresh corn.
How long does corn take to roast over a campfire?
About 18 to 22 minutes over medium coals, turning every 4 to 5 minutes. Hotter coals cook faster but char the husk, so keep the grate a few inches up.
Can you put corn right on the coals?
Yes, but the husk will burn faster and you may get scorched kernels. A grate gives you more even heat. If you go direct, turn the ears often and use extra-wet husks.
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