With the weather starting to change it’s my favorite time of year…
Fire Pit Season!
What’s one of the best things to make in a bonfire (fire pit or otherwise)?
It’s all about the Midwest corn…
When the kids were small we generally spent “American” holidays with Dear Husband’s family (Memorial Day, July 4th, Labor Day, Thanksgiving) and “Jewish” holidays with mine. It was a good arrangement. Dear Husbands family lived on the really south side of Chicago…about 5 ½ hours south, and it was a fun (ha ha ha) drive down to Carbondale with the kids loaded up in the back of the car.
I’ve written about some of those drives. Lot’s of corn. Lot’s of soybeans. Lots of green, flat, fields.
Then, Dear Husband’s family moved to Denver. Sigh.
And my kids grew up. Sigh.
Ok…maybe it’s about the fire pit…
I love building campfires.
As a kid at sleepaway camp I was always the one to build the campfire.
While I normally hide my pyromaniac tendencies, I get to play a little when I fire up my fire pit.
I discovered the Fire Pit Corn recipe the year I got our fire pit.
That year, I slathered healthy margarine and sprinkled spices on my fresh, Midwest grown corn.
Then wrapped it in foil.
Then threw the bundles around the fire in the fire pit.
They were AMAZING! Slightly smoky, moist, perfectly cooked, and herbalicious.
Best. Corn. Ever.
Then, last week, I fired up the pit. Dear Son and Dear Daughter-In-Law prepped my 10 ears for $1 corn, and we threw it in the pit. Sigh. So good.
Now, ten ears of corn’s a lot of corn. We ended up making an amazing salad from the leftover corn.
Fire Pit Corn and Fire Pit Corn Salad and a bonfire.
It was a good day all around!
So…here are the recipes
Simple but yummy. Using your favorite fresh herbs, you get the smoky, fired flavor and savory, fresh herbaceous goodness, all in a single piece of bonfire-roasted corn. You can use dried herbs, but fresh will give more flavor. Make sure to have lots of napkins handy as this corn is juicy.
- Extra virgin olive oil or your favorite soft margarine
- Sea salt
- Fresh herbs (rosemary, thyme) or dried herbs
- Crushed red, cayenne or black freshly ground pepper (optional)
- 6 ears of corn, husked
- Heavy duty aluminum foil, cut into six 8-inch by 12-inch pieces
- Long tongs
- Rub a thin coating of olive oil onto the corn. If using margarine, spread a thin layer on each ear of corn.
- Place each ear on the end of a cut piece of foil. Sprinkle the corn with sea salt, herbs and pepper. Roll the foil around the corn, sealing the ends tightly.
- Place the corn on the hot coals of the bonfire. Let the corn roast for around 20 minutes, turning halfway through.
- Remove the corn with long tongs. Allow the corn to cool slightly before unwrapping.
- If you don’t have a fire pit or bonfire, don’t despair. You can prepare the corn in foil and then bake it at 375 degrees F for 30 minutes until golden on the inside.
The corn is already seasoned by you, so I don’t add any extra flavor except maybe salt and pepper to taste. The amount of corn you use is completely up to you…just make sure to make a few extra – the corn gets gobbled up fast!
- Corn kernels cut from leftover Fire Pit Corn (I used 4)
- 1 (15-ounce) can chick peas, drained
- 1 large red pepper, seeded then diced
- 2 green onions, thinly sliced
- 1 tablespoon canola oil
- salt and freshly ground black pepper, to taste
- Combine the ingredients in a bowl. Serve immediately.
- This salad can be made a day in advance and stored in an airtight container in the refrigerator.
Here’s more bonfire and grilling inspiration
- For a Middle Eastern flavor try these Grilled Lamb Kebobs
- Are you up for my five alarm Super Spicy Grilled Chicken?
- If you’re a zaatar lover then try the Grilled Chicken With Zaatar
- Someone’s birthday? Family celebration? Just having fun? Grilled Hamburger Cake – but not for dessert!
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