- 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
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.
- 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.