Cowboy Campfire Corn on the Husk
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Sweet corn grilled right in its husk, then brushed with a melty Cowboy Campfire butter spiked with garlic, honey, and lime. Soaking the ears before they hit the grill is the whole trick — the wet husks steam the kernels tender while the outside chars, so every bite lands smoky, juicy, and gently spiced. Pull the silk first and the folded-back husk doubles as a built-in handle.
Author:Chef Cynthia
Ingredients
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4 ears fresh corn, husks on
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Cold water, for soaking
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6 Tbsp unsalted butter, softened
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1 tsp Spiceology Cowboy Campfire, plus more to finish
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1 small garlic clove, grated
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1 tsp honey
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Juice of ½ lime
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Kosher salt, to taste
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2 Tbsp cotija or crumbled feta (optional)
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2 Tbsp chopped fresh cilantro
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1–2 limes, cut into wedges
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Flaky sea salt (optional)
Corn
Cowboy Campfire Butter
Toppings
Directions
Peel the husks back without tearing them off, pull away and discard the silk, then fold the husks back up over the kernels. Soak the whole ears in cold water for 15–20 minutes — the wet husks steam the corn tender, keep from burning, and the folded husk becomes a handle later.
Mash the softened butter with the Cowboy Campfire, grated garlic, honey, lime juice, and a pinch of kosher salt until smooth. Set aside.
Shake off the excess water and pat the husks roughly dry. Grill over medium-high, lid down, turning every 4–5 minutes, until the husks are charred and the kernels are tender and steaming, 15–18 minutes.
Fold back or remove the husks, opening them away from your face so the trapped steam escapes. For extra char, return the bare ears to the grill for 1–2 minutes until the kernels blister in spots.
Brush the hot ears generously with the Cowboy Campfire butter so it melts into the kernels.
Finish with cotija, cilantro, a final pinch of the blend, and flaky salt. Serve with lime wedges.
Recipe Note
The soak is non-negotiable — it steams the kernels tender before the char sets in. Make the butter ahead and roll it into a parchment log to slice over anything off the grill; just let it soften before brushing. No grill? Roast the soaked ears at 425°F for 25–30 minutes, turning once.
