Serves: 5
Total Calories: 48
Leave corn ears in the husks, long stems can be trimmed, about two inches for the handle. Pour olive oil into base of roaster.
Add 3 cup water to Ultimate Dutch oven and place in ears of corn with the husks pointing up.
For a variation, add 1/2 C. white wine or 1 C. beer. Sprinkle salt over cobs.
Cover with the lid and set over Camp Chef all-purpose burner on medium heat for twenty five to thirty minutes. The corn will steam and roast inside the Ultimate Dutch oven.
Remove from heat, remove lid and let cobs cool five minutes before pealing the husks down and use as a handle to aid with eating, much like a corn dog.
Season with butter and/or favorite seasoning.
Note: Will need the ADOK-14 enhancement Kit or use a 12" Dutch oven in place of Ultimate Dutch oven lid to make room for corn length.
This Ultimate Corn on the Cob recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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