Backyard Corn Roast

When I was younger, I remember the annual fall corn roasts that our family and our family's friends would have out at our ranch. Big bags of cobs would be picked up in nearby Qu'Appelle Valley and brought out to the cabins. Cobs would be piled into large buckets, snuggled together to soak in water - occurring well before the evening roasting. Then, after a day of various activities - mostly dedicated to horseback riding, light hiking, or tending to various horse related 'chores' or training in the corrals, we'd get the campfire rolling and everyone would meet in the picnic bluff. Glowing coals are desired for roasting corn. And there's a distinctive aroma that arises once you place soaked whole corn cobs onto the coals. It's indescribable, but a smell that takes me right back to sitting in a lawn chair in front of the fire with my Mom, Dad and sisters....just anticipating the feast of hot, roasted cobs, slathered in butter and salt. Pure sublime.

There's really not much to this. Just grab some cobs and soak in water for a few hours. Get a fire going, either from dry wood or charcoal. When you get red glowing coals and the flames have all but mostly disappeared, you're ready to roast. Throw wet cobs onto the coals, and cook about 5 minutes per side. Turn occasionally, and roast for a total of about 10 minutes. The cooking time depends on the heat of your coals, and how many you have, so just keep an eye on things...and it may take closer to 15 minutes for a smaller fire. Just pull a bit of the husk back and take a peek to see if they're done. The husks will get really burnt, but this is what you want. Grab cobs from the fire, protect your hand with a paper towel, remove the husks, and you're ready to feast.