Chili-Lime Roasted Corn on the Cob

After a vigorous hike, nothing tastes better than sweet corn cooked to perfection over a campfire’s toasty coals. This recipe, from Let’s Get Primitive: The Urban Girl’s Guide to Camping (Ten Speed Press, 2007) is author Heather Menicucci’s “messy but refreshing” take on a camp-cuisine favorite. (You also can prepare this in a charcoal grill at home.)

Check out VIVmag‘s review of Let’s Get Primitive in our July/August 2007 issue!

Chili-Lime Roasted Corn on the Cob

• Juice of 1 lime
• 2 tablespoons vegetable oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 ears of corn, husked
• 2 squares aluminum foil, big enough to wrap corn

Directions: Prepare campfire and let it burn down to hot coals. (Or do the same with a charcoal grill.) Squeeze the lime juice into a resealable plastic bag and add the oil, chili powder and a pinch of salt and pepper. Seal and shake the bag thoroughly to mix. Set aside.

Place an ear of husked corn on top of each aluminum foil square. (Turn up the ends of the foil to make a boat for the juice.) Poke a hole in a corner of the bag and squeeze an equal amount of marinade onto each ear, reserving a little marinade to squeeze on just before you eat. Turn to fully coat the ears and wrap them tightly in foil. Place in the campfire (or grill) coals to roast for 8–10 minutes, turning occasionally to cook evenly.

To serve, remove foil and fashion into holders. Drizzle with additional lime marinade if desired.

Tags: Chili, Corn, dinner, Lunch