Corn on the Coals

Charred, Smoky Sweet Corn Straight from the Fire

This one takes it back to the basics. No grill grates, no foil, no fuss — just fresh corn in the husk, soaked in water and thrown straight onto the hot coals. The result? Corn that’s smoky, steamed, and flame-kissed all at once. It’s summer in its purest form, and it’s perfect alongside anything off the grill.

Ingredients

Instructions

1. Soak the Corn
Place the corn (in its full husk) into a large bucket or cooler filled with cold water. Weigh it down if needed. Soak for at least 30 minutes, up to 1 hour. This prevents the husk from burning up too quickly and helps steam the corn as it cooks.

2. Prepare the Fire
Light your charcoal fire and let it burn down until you have a bed of glowing coals. You don’t need a grill grate — this one’s going right into the heat.

3. Cook on the Coals
Shake off excess water and place the soaked corn directly onto the hot coals. Let cook for 10–15 minutes, turning every few minutes with tongs. The husks will blacken and char — that’s what you want.

4. Check for Doneness
The corn is ready when the husks are charred and the kernels feel tender to the touch through the husk. Remove carefully with tongs and let cool for a few minutes.

5. Peel, Season & Serve
Peel back (and optionally remove) the husks and silks. Slather with butter, sprinkle with salt or a shake of Ranch & Rifle's A.P. for classic flavor — or try Hot Honey rub for a sweet kick.

Why It Works

Cooking corn directly on the coals creates a hybrid of steaming and roasting — the husk traps moisture while the flames infuse smoke and char. It’s messy, primitive, and perfect.

Tried this method? Tag @Ranch.and.Rifle and show us your fire-roasted corn game.

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