Recipe: Spicy Corn On the Cob

Yes, it’s heavy, but if your fire is hot enough to fully burn the husks and cobs, this crowd-pleaser is totally worth packing in.
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Yes, it’s heavy, but if your fire is hot enough to fully burn the husks and cobs, this crowd-pleaser is totally worth packing in.
Photo by Jenny Jakubawoski

Photo by Jenny Jakubawoski

2 cobs corn, in husk
1⁄2 tsp red chile flakes (or a packet from the pizza parlor) 2 Tbsp salted butter

In Camp

Peel back husks without taking them off; remove any silk. Spread butter generously on the two cobs, and sprinkle with chile. Rewrap each cob in its husk as tightly as possible. Prepare a bed of coals and place corn cobs directly on top for about 12 minutes, turning two or three times. (Alternative: Place a metal grate—cake racks work well—about 5 to 7 inches above the coals. Cook for about 20 minutes.) Let corn cool slightly before unwrapping.