With the 4th of July this weekend I bet a lot of you are pulling out the grills, dusting off the camping stuff from Memorial Day and getting ready to enjoy a long weekend with family and friends. Here in Park City it has been hotter than the surface of the sun for two weeks straight- a cool 90+ every day! I can’t stand the thought of turning on the stove inside my house so we have been doing a lot of grilling outside. I have a few fans going all the time in the house and I feel like it is doing nothing! If you’re reading this post and you’re near the ocean, please stop what you’re doing and go swimming for me. right. now. thanks. This recipe is great for camping or at home on your grill. Feel free to switch up the hot sauce for your favorite variety. But most of all have a wonderful holiday weekend! Enjoy!
Spicy Campfire Corn (Serves 4 people)
- 4 ears of corn, shucked
- 2 tablespoons butter
- 2 or more tablespoons hot sauce such as Tapatio, Cholula or Tabasco
- Salt and Pepper to taste
- Place two pieces of corn side by side on a piece of tinfoil. Place 1 Tablespoon of butter evenly across the two pieces of corn. Drizzle 1 tablespoon hot sauce and season with salt and pepper. Repeat with the other two ears of corn.
- Bring the tinfoil sides together and roll down to make a pocket. Place on the grill or campfire for 7-10 minutes. Flip and cook another 5-7 minutes. Carefully check the pocket to see if corn is tender/golden brown. If you hear the corn starting to pop, flip the packet or turn down the heat.
- Remove the corn pocket from the heat and allow it to sit closed for 5 minutes. This will allow the corn to steam a little longer and trap in all the flavor. When ready to serve remove the corn from the foil and enjoy!