Fire-Roasted Corn Three Ways: Garlic Butter, Chili Lime, and Parmesan
Corn roasted over a campfire is straightforward and takes on a smoky flavor. These three finishes use basic ingredients and can be mixed and matched depending on what you have on hand.
Basic Fire-Roasted Corn
Leave the husks on or shuck the ears and wrap them in foil. Place the corn on a grate over medium campfire coals. Roast 15–20 minutes, turning occasionally, until the kernels are tender. Husks or foil limit direct charring; carefully unwrap and briefly grill exposed kernels if you want charred spots. Remove carefully and let cool slightly before finishing.
Garlic Butter
Mix softened butter with minced garlic and a pinch of salt. Brush or spread over the hot corn. Optional: add a little chopped parsley if available.
Chili Lime
Brush the hot corn with butter or oil, then squeeze fresh lime juice over it and sprinkle with chili powder or a chili-lime seasoning. A pinch of salt finishes it.
Parmesan
Brush the hot corn with butter, then sprinkle generously with grated Parmesan. The cheese softens and clings to the warm corn. A little black pepper or garlic powder can be added if desired.
All three finishes use ingredients that travel well in a cooler. Roast the corn first, then add the topping while it is still hot. The same method works on a camp stove grill grate if a full campfire is not available.
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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