Seared Corn on the Cob Dutch Oven Recipe
Seared Corn on the Cob Dutch Oven Recipe
You combine pan-searing for char and steaming for tenderness. This method seals in natural sweetness while adding a smoky depth
- 3 Tblsp water
- 1 1/2 tsp cider vinegar
- 1 Tblsp olive oil
- 4 Ears Shucked Corn, sized to fit in your dutch oven
- 1 Tblsp Butter
- 2 Cloves Garlic, minced
- 2 Tblsp Chopped Fresh Parsley Salt and Pepper to taste
Directions: Combine water and vinegar in a small bowl; set aside. Heat olive oil in 12″ regular or 14″ regular dutch oven over 12 or 14 freshly lit coals. Add corn and cook, turning occasionally, until browned in spots, 5-7 minutes. Add butter and garlic, stirring constantly until fragrant but garlic is not browned, about 30 seconds. Carefully pour in water and vinegar mixture (it will bubble vigorously). Immediately cover, and cook, until the corn is crisp-tender, about 3-5 minutes. If you see steam coming out you know it is done. Remove from heat, sprinkle corn with parsley, salt and pepper, turning to coat. Serve with garlic and parsley sauce spooned over each cob.
Seared Corn on the Cob Dutch Oven Recipe