PHOTOS BY MICHAEL PIAZZA
Corn is an easy option for camping—not least of all because you don’t need to refrigerate it. If you’re not in a spot with running water to soak the corn in its husks, just shuck, wrap in foil and follow the recipe from there.
1 small garlic clove, peeled
Pinch sea salt
¼ cup (2 ounces) unsalted butter, room temperature
2 tablespoons minced herbs like parsley, chervil, marjoram or a mixture
Zest of ½ lemon, minced
4–6 ears of corn, in the husk
DO AHEAD: With a mortar and pestle or with the side of your knife on a cutting board, mash the garlic and salt together into a paste. Transfer to a food processor with the butter, herbs and lemon zest. Pulse until well combined. Place on a piece of parchment and form into a log about ½-inch in diameter. Fold the parchment to cover and wrap thoroughly in plastic wrap or place in a lidded plastic food storage container. Refrigerate until ready to pack the cooler.
AT THE CAMPSITE: Bring the butter out of the cooler to soften. Light a fire and let the wood burn until it’s white-hot (but not blazing). Meanwhile, peel back the husks (leave them attached to the base of the cob) and remove the silk. Wrap the corn back up in its husks. Use a piece of husk or a length of string to tie around the corn and keep the husks in place. Soak the corn in a bucket of cold water for at least 30 minutes or up to an hour. Whether you do this or shuck the corn and wrap in foil, place the prepared corn in the coals. Use tongs or a shovel to place a few coals on top of the corn. Cook for 15–20 minutes, until the corn is cooked through. Move
it to a cooler spot in the fire if you need to wait to serve it. Remove the corn from the fire, rub with herb butter and serve.
LEIGH BELANGER is the food editor at Culture magazine. Her second book, My Kitchen Chalkboard, about streamlining dinnertime for busy families, will be released this coming fall. She lives in Jamaica Plain.