FIRE-ROASTED CLAY-OVEN CORN ON THE COB! FANTASTIC!!

Nothing says MMMMM MMM! like fresh, roasted corn on the cob! Pick up some corn at your local farmers market, local grocery store, or out of your own garden (blessed!) and let's get roasting!

This Instructable will teach you a very easy and DELICIOUS new twist on the traditional corn on the cob, all while enjoying the outdoors.

Bring your toothpicks and floss and let's get going........

Step 1: Gather Tools and Materials

Here is what you will need........

Food:

• Corn! The fresher the better.
• Butter or olive oil, though butter is the preferred choice.
• Thyme, or other herb of choice

Tools:

• Heavy-duty tin foil (regular foil is fine if you don't have heavy-duty, just wrap the corn a little more)
• Knife
• Tongs, or two sticks
• Miniature or full-size clay oven
• Wood to burn

Optional:

• Toothpicks
• Floss

Note:

If you are interested in building a miniature version of a clay oven, see my Instructable here:

https://www.instructables.com/id/MINI-WOOD-FIRED-E...

If you do not have a clay oven, you can substitute a campfire, BBQ grill, fire pit, fireplace...... seeing a theme here?

Step 2: Apply Butter, Herbs, and Wrap It Up!

Take your corn, and if not already shucked, shuck it good.

Clean off all the loose silk strands.

Slice off a pat of butter and stick it to your corn. If you are using a full piece of corn, you may want two or more pats of butter.

Stick a sprig of thyme or other herb to the butter parallel to the corn.

Wrap the decorated corn up in heavy duty foil, closing off the foil on each end so it is airtight.

Step 3: Come On, Baby, Light My Fire

Tinder, kindling, sticks.

Oxygen, heat, and fuel.

'Nuff said.

Ok, one more thing: I lit it up until it was a good 400+ degrees Fahrenheit. My temperature sensor read the floor of the oven was 415 degrees Fahrenheit. The corn cooks next to the fire and/or in a bed of coals so it will be much hotter, but oven 400 degrees is what I aimed for.

Step 4: Fire Roastin' Time!

WITH TONGS or two sticks, place the foil-wrapped corn into the fire or on the red hot coals.

You will want to turn them every few minutes for even cooking and caramelizing (golden browning of the sugars within the corn).

Total cooking time will vary slightly, but I cooked these for 10 minutes total and they came out perfect.

Once done, again, USING TONGS or two sticks, carefully remove them from the oven and place them on a plate.

Step 5: EAT!

It's time! Carefully unwrap the foil from the corn (both the foil AND the corn will be very hot!), and enjoy your hot-buttered herbed clay oven fire-roasted corn. DEEEEELICIOUS!

Comments

[playz88]

This corn-on-the-cob makes my mouth water! It looks so delicious, roasted in this cob oven. I'm sure won't be too difficult to make this corn in my gas BBQ grill. Of course it looks so delicious with that hot fire roasting it. Yum - I love motherearthmark's instructions - so clear and makes me want to eat it immediately! Love this - good luck in the contest - this is another winner - a talented "instructor!"

[Jrp1101]

Your instructions are very clear! Great pictures! Looks delicious!

[Jrp1101]

Very well done! Looks delicious!

[DIY Hacks and How Tos]

Looks great. I just checked out your tutorial on how to make the oven and I am definitely going to make one of these. Foil pouch meals are one of my favorite ways to do outdoor cooking.

[motherearthmark]

Thank you very much. I'm happy to help by answering any questions that come up during your oven build. I agree with you about foil pouch cooking. It's compact, easy, and the cleanup is a cinch! I've read about cooking in a foil pouch while driving a long distance by sticking it next to your engine block but haven't experimented with it yet. What a mess if it came loose or undone, but the smell inside the car might be nice. Have you tried it?