Fire Pit Roasted Corn on the Cob (Burlap Style)

Hey everyone, John The Midwest Flatlander here, and if you love corn on the cob and roasting over an open fire you have come to the right place.

Summer on the flat land is hot, really hot.  And while I may not like the heat of summer, I do like the food of summer.  One of my favorites is corn on the cob.  I love love love fresh corn on the cob!  Let's just say it helps take the misery out of the heat.  Okay, who am I kidding, nothing takes the misery out of the summer heat.  However, if I'm gonna sweat to death I might as well eat good food like corn on the cob.  And burlap style fire pit roasting is a great way to fix it when camping or backyard barbequing.  It goes great with your favorite grilled meat (sirloin steak in this case). So let's get started before we're all too hungry to read.

Ingredient and "Tools" list:

10-15 ears of fresh corn on the cob (not husked)

Some water in something used to pour

1 burlap sack soaking in a bucket of water

1 portable grilling grate with stand

Now you can use whatever kind of corn on the cob that you like.  I picked the corn I'm using a few days ago, so it is garden fresh and ready to roast.  If you are curious, the variety I'm using is called Gotta Have It from Gurney's, and it is my favorite.

 

Corn Preparation:

Okay so we have about 10-15 ears of our favorite corn still in the husk.  Now I don't like "hairy" corn, so I peel back the husk on each cob far enough to remove as much silk as I possibly can (if you like your corn "hairy" feel free to skip this part).

Now, out here on the flat land, we got little corn worm critters that like to eat the ends of the corn ears.  That's okay.  Those little guys need to eat too, however they ain't a part of this recipe.  So, while you are remove the silk you might want to cut the end off of any ear that has a little stowaway on board.  Once you remove the "hair" and critters, make sure to push the husk back up to the end so it covers the ear.  Do not remove the husk from the ears of corn.

 

Fire Pit Preparation:

I didn't use any kind of special wood for this recipe, so use the kind of wood you like.  I just tried to use what I had laying around the yard.  Now, light that pit and make yourself a nice bed of hot coals and you'll be good to go.

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You will also need to make sure you have some water (I filled up our pink pig watering can named Babbs) and a burlap sack soaked in a bucket of water.

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Take the grill grate and rub it with oil and place it over the bed of hot coals.  Now place the ears of corn onto the grill grate.

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Cover the ears of corn with the soaked burlap sack and let the roasting begin.

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Pour water over the burlap sack as needed to ensure that the corn and the burlap sack stay wet enough to not burn.  Note, some of the edges of the husk may catch fire.  This is normal, however do not let the burlap sack dry out or it might catch fire.  This would be bad.  No worries for me.  Babbs kept the situation under control.

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Since I had a lot of space between the ears of corn and the hot coals, cooking time for me was approximately 2 hours.  However you can speed that up by moving your ears of corn closer to the coals.  If you choose to do this you will need to be sure and keep the burlap sack good and wet not only to prevent it from catching fire but also to allow the water to steam and help to cook the corn.  Also, I turned the ears once at about the halfway mark to ensure even roasting.  Here's what they look like when they are done.  Yum!!

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LET'S EAT!!!!!

IMG_1648I'm a butter and salt guy, but you can dress up the ears any way you want.  My oldest son likes to put on butter, seasoned salt, pepper and a little cayenne.  Talk about adding some kick to your corn.

So there you have it.  Next time you're looking for a different way to roast corn on the cob, try it burlap style.  That will do it for this session.  I'll see you next time, and remember leave no trace...leave a legacy.

4 thoughts on “Fire Pit Roasted Corn on the Cob (Burlap Style)

  1. Terry Chapman

    Try a similar method with a solid plate grill top. I use 3/16" diamond plate about 16"x24". Keep a roaring fire directly under plate so that you have extreme heat. Water should dance on the plate. Solid plate keeps water from cooling fire. Soak corn in husk for five minutes. Place corn on grill. Fold burlap in two over the corn in the husk. Pour water over burlap so that it is soaked and flowing off edge of plate and creating lots of steam. Add water as needed to keep steam for about two minutes. Then turn corn after water has evaporated enough to blacken husk (about 5 minutes). You want some of the kernels inside to also start to blacken to cook in the flavor of the husk. Repeat process adding water initially after turn then allow husk to blacken. Corn should be done in about 15-20 minutes. Peel husk back for handle. Brush on melted butter. Add salt and pepper. The best.

    Reply
    1. Midwest Flatlander

      Post author

      Great idea! Makes me anxious for sweet corn season! Great method! I've got a small grill plate. I'll have to give this a try. Thanks for checking in Terry!

      Reply
  2. Steve bowers

    I really like the step by step instructions for the corn roasting. The pictures enhance the entire blog! This will be my first attempt at a corn roast and we'll see what happens. Thanks for the advice and instructions!

    Steve
    Elizabethtown, Pa. 17022

    Reply
    1. Midwest Flatlander

      Post author

      Thanks Steve! I appreciate your kind words. Let me know how it goes. The corn is just about ready here on the Flatland, so I'm looking forward to making this again. I noticed a significant amount of flavor added to the corn from the wood I used, so I think I might experiment with different kinds of wood this year. I just used some old firewood that I had laying around. I'm thinking of trying some other kinds to see which one tastes better. Anyway, have fun roasting your corn. I grew up near Elizabethtown, so I know there is an abundance of good corn in your area. Enjoy!!

      Reply

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