Hello lovely readers, today I have a special treat for you. Given that we are coming into summer, Teri from “Buy That, Cook This,” has offered to share her Campfire Corn Salsa recipe! Please make Terri feel welcome. See you next story, Julie
Camp food is the best, isn’t it? There is something about being out of your normal routine, close to nature, and preparing food simply that just makes food taste better. The fresh air, the beautiful views, the peacefulness.
On a recent 800-mile camping trip through Tennessee, my husband and I stopped at a local produce stand. The result is this super-delicious Campfire Corn Salsa.
The key to our Campfire Corn Salsa is, of course, the garden fresh sweet corn.
We soaked our ears of corn in water for several hours before roasting it slowly over our open campfire. Just toss it in a bucket or tub, cover with water, and forget about it while you enjoy your day.
Carefully place the corn in the husks on the hot grill over the campfire. Rotate every few minutes, until the corn is completely browned.
Transfer to a cool surface, and let the corn cool in the husks for just a few minutes. Peel back the husks, remove the corn silk and rub all sides of the corn with butter.
Return to the campfire, and carefully turn the corn until it is slightly charred on all sides. (Don’t you just love this?!)
Remove, cool, and season sparingly.
Yes, you can eat this right now, it is amazing! Sweet, smoky, buttery and just a little salty. Perfect side for any camping meal.
While the corn is cooling, chop up your salsa veggies: onion, fresh tomatoes, and a little cilantro. (I packed some in a plastic baggie wrapped in a damp paper towel and stored it in our cooler. Stays fresh!)
With a large knife, cut the charred corn kernels from the cob into the bowl.
Squeeze the juice of one lime, add your seasonings, stir and chill. (The longer it sits, the better the flavours blend.)
Charred Campfire Corn SalsaPrint Recipe
- 4 in ears of corn the husks
- 1 large tomato chopped
- 1/2 cup onion chopped
- 1/2 jalapeno seeded and chopped fine
- 2 TB fresh cilantro chopped
- Juice of 1 lime
- 1-2 TB butter
- Salt Pepper, Cayenne to taste
- Place corn in a bucket. Cover with water and soak for a minimum of two hours.
- Prepare your campfire where it isn't a roaring flame, and there are some good coals. Place a grill grate over the coals and let it get hot for 15 minutes.
- Remove the corn from the water, shake to remove excess water, and carefully place on the campfire grate. Turn frequently, until the outside of the corn is brown on all sides, approximately 20 to 30 minutes.
- Move the corn to a cool surface. When it is cool enough to handle, peel back the husks and remove the corn silks. Rub all sides of the corn with the butter.
- Place corn back on the grill, with the kernels directly on the grate. Turn and cook until the sides are browned and charred in places. Don't burn the corn, just a nice brown char. Remove the corn from heat, seasong sparingly with salt, pepper, and cayenne (optional). Set aside.
- While the corn is cooling, combine the chopped tomato, onion, jalapeno and cilantro in a bowl. Slice the corn kernels from the cob into the bowl.
- Add the juice of 1 lime. Season with salt, pepper, and cayenne to taste. Chill 30 minutes before serving.
Campfire Corn Salsa is a perfect side served with fresh grilled fish, steaks, or chicken. Also great with chips as an appetizer or snack.