Make This: John Horne's Corn on a Campfire
Canoe chef and Oliver & Bonacini district executive chef John Horne is also an avid outdoorsman. Here, he shares his favourite way to cook corn-on-the-cob over a campfire
- Salted water
- Corn, husk on
Soak the whole corn husk in salted water overnight. If travelling with it, wrap it up in damp newspaper or a plastic bag.
I like to get a good bed of coals going and spread them off to the side of the fire. Place the corn on top of the coals and, with a shovel, place a layer of coals on top. It takes about eight to 10 minutes to cook the corn. I usually do a quarter turn on the corn after five minutes to help it cook more evenly.
The husk will be charred but peel back the husk to reveal perfectly steamed – and a little roasted – corn on the cob. Just add butter and you’re good to go.