Roasting Corn


The old-timers used this method for roasting corn. The key is to use fresh, tender corn that is in the milk stage (mash a kernel and if it squirts you in the eye it’s in milk stage). Cook immediately after picking for best results.

Outside or in the fireplace, build a fire and allow it to turn to coals. Pile some of the coals off to the side. Put in your ears of corn, shucks and all, and cover with hot coals. Leave them in the coals for 10 to 15 minutes or until the kernels are tender. 

A modern variation is to shuck each ear of corn and wrap individually in good aluminum foil. Cook as above. It is a bit cleaner.


Source: Submitted by David Pendergrass, Tennessee
Brought to you by the Victory Seed Company - www.VictorySeeds.com