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!
Memorial day is right around the corner and many of you will be pulling out your camping stuff for the first time this year! I will be heading out to the dessert this weekend to enjoy some nature and pitch at tent too! I am already thinking about what I can easily cook in the wilderness after consuming a few glasses of wine.
My number one favorite cooking tool while camping… Tinfoil. It is a life savor! Tinfoil pockets trap all the flavor in and there is minimal clean up when you’re done which is an added bonus! Now there are a few reasons I love this recipe, number one being the tinfoil thing again, second its easy and delicious, third you can make this recipe your own by using your favorite vegetables and sausage.
I used Aidells chicken sausages for this recipe because they are already fully cooked and you won’t run the risk of under cooking meat but feel free to use your favorite sausage, kielbasa or brat (just cook the pockets a little longer!) You can stuff all the veggies and sausage into a hotdog bun or eat with a fork right out of the tinfoil! I love eating it with some spicy campfire corn (recipe to come!) and wash it down with some box wine! Happy Memorial Day y’all, be safe out there! Sausage & Vegetable Campfire Pockets (Serves 4-6)
- 1 package of Aidells chicken sausage (or another favorite kind)
- 1 small onion, sliced
- 1 small zucchini, sliced
- 1 pepper, sliced
- 1/2 lb. baby potatoes, quartered
- Olive oil
- Salt and pepper
- Hot sauce (optional)
- Combine all the ingredients in a bowl or zip lock bag, I used the plastic bag my vegetables were in from the grocery store. Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper- Mix or twist the bag closed and shake it until everything is fully coated.
- Divide the mixture evenly onto 6 rectangular pieces of foil, bring two ends together and roll them together, then do the same with the sides to make a nice little pocket.
- Place them on the campfire grill for about 10minutes before turning them over and cooking another 10 minutes. Check one pocket first to make sure everything looks tender and cooked.