John Egerton's Roasted Corn

1. 1

   Pull back shucks from each ear of corn and remove silks.

2. 2

   Close shucks over the grain and secure firmly with a wire twist-tie.

3. 3

   Immerse corn in cold water several minutes, letting shucks get thoroughly soaked.

4. 4

   Shake off excess water and bury corn in the hot ashes and coals of a fireplace, a charcoal grill or a campfire and leave there about 1 hour, rotating 3 or 4 times to assure even distribution of heat.

5. 5

   Remove and test one ear for doneness.

6. 6

   When kernels are tender, remove shucks; apply butter and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.