East Indian Corn

enough for 2 ears of corn

Good along with fresh trout, with any meal, or by itself as a snack.

• 2 ears of corn, husks removed
• 1 lemon
• 1 teaspoon salt, mixed with
• 1/2 teaspoon cayenne

Roast huskless corn over hot coals until browned. Rub lemon in salt mixture and then rub on corn.

Other Ways to Cook Corn

With husks on, soak in stream or salt water for a few minutes and steam over hot coals.
Remove husks and poke on a stick and roast over open fire.
Place in foil with butter and herbs and bake in coals.

This site uses Akismet to reduce spam. Learn how your comment data is processed.