Campfire Recipe: Maple and Mustard Roasted Corn with Bacon

While corn on the cob is delicious anytime, it is especially tasty while camping.  Yes, I have cooked corn in the husk over a campfire.  Yes, I have boiled it in water alongside the camp kitchen and yes, I have wrapped corn in foil and roasted it.  As wonderful as the corn is cooked in these many ways, nothing beats this recipe.  It really reminds me of kettle corn that I get at the fair but with a bonus.  What is this bonus?  Well, as my husband would say BACON.

Campfire Recipe:  Maple and Mustard Roasted Corn with Bacon

Ingredients

Liquid or spray oil

6 ears of corn

2 Tablespoons of olive oil

¼ cup of maple syrup

2 Tablespoons of Dijon mustard

6 slices of bacon

maple.mustard.corn.bacon

Steps

  1. Prepare the coals by building a fire first.
  2. Once the fire is going, put a grilling rack above the fire.
  3. Using a cast iron skillet, place the 6 slices of bacon in the skillet and cook until crispy.
  4. Once the bacon is done, remove the skillet and take the bacon out.  Drain on a paper towel.
  5. Lightly grease a 10 inch Dutch oven with liquid or spray oil.
  6. Husk corn and break into thirds.
  7. Put corn in prepared 10 inch Dutch oven and toss with olive oil.
  8. Place the lid on and carry the Dutch oven to a heat resistant surface.
  9. Arrange 10 prepared coals in a circle on the heat resistant surface.
  10. Put the 10 inch Dutch oven on top of the circle of coals.
  11. Completely cover the lid with prepared coals.
  12. Cook the corn for 20 minutes.
  13. While the corn is cooking, chop the bacon.
  14. In a bowl combine the maple syrup and Dijon mustard.
  15. Once the corn is done, add the chopped bacon to the syrup and mustard mixture. 
  16. Pour over corn and toss.
  17. Serve.

Now that you have made this recipe, you may be looking for some hints.  The biggest hint I have has to do with the maple syrup.  While I have made this dish with the artificial kind, it is so much better with the real maple syrup.  Also, if you do not have the Dijon variety of mustard, do not fret.  Any type of mustard will do.  The Dijon variety is just a little creamier.

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