How to Cook Corn on the Cob Over a Campfire (In Husk or Foil!)

Cook Corn on the Cob Over a Campfire (In Husk or Foil!)

Ingredients

Fresh corn on the cob
Water (for soaking)
Butter, to taste
Salt and seasonings (paprika, garlic powder, Cajun spice – your call)
Aluminum foil (optional)

There’s nothing like biting into a juicy, smoky ear of fresh corn on the cob cooked over open fire. It’s a summer staple that’s simple, sweet, and totally satisfying.

Whether you go classic with husk-on corn or wrap your ears in foil, this method brings out the natural sugars and delivers that unmistakable fire-kissed flavor.

Cooking Steps

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1. Choose Your Corn Wisely
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Look for tender, juicy ears with bright green husks and golden silk peeking out the top.
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2. Prep the Corn
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Peel the husks back just one inch and remove the silk from the top.
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Gently fold the husks back up to cover the kernels.
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3. Soak the Corn
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Soak the whole corn (in husk) in cold water for 1 hour. This keeps the husks from burning and helps steam the corn as it roasts.
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4. Cook It Over the Fire
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You’ve got two great methods:
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✅ In the Husk (No Foil):
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Lay soaked corn directly on the hot coals.
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Turn every 5 minutes for about 15 minutes total.
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Husks will char, but the inside steams perfectly.
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✅ Foil-Wrapped (Extra Buttery):
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After soaking, remove the husk completely or peel it back and wrap corn in foil.
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Add a pat of butter and seasonings before sealing.
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Place on coals and cook 5 minutes per side (about 15 minutes total).
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5. Serve It Hot
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Peel, butter, season, and enjoy the smoky sweetness of fire-roasted corn.

Campfire Corn Tips

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Soaking is key—especially for husk-on cooking—to prevent burning.
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Want flavor? Add herbs, garlic, or flavored butter before wrapping in foil.
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Try parmesan and chili powder, lime and salt, or honey butter for fun flavor spins.