Dutch Oven Corn
Servings: 4 Preparation Time: 30 minutes Challenge Level: Moderate What You’ll Need: 1/4 cup vegetable oil 3/4 cup popcorn kernels Salt and softened butter to taste 12-inch camp Dutch oven Large serving bowl What You’ll Do: Coat bottom of Dutch oven with oil, then warm over 25 coals. Cover bottom of oven with popcorn kernels. Replace lid. Cook the corn, rotating oven a quarter-turn per minute to avoid hot spots. Remove oven from coals once corn popping begins to slow. Don’t wait too long on this step; otherwise, popcorn will burn. Carefully pour popcorn into a large serving bowl. Add softened butter to the warm popcorn, if desired, then salt or season to taste.
In a 10" Dutch Oven add
2 cups Brown Sugar
1 cup White Karo Syrup
1 Stick Butter Stir constantly. Rolling Boil 7 minutes then remove from heat and add
1 can Sweetened Condensed MilkPour over Popcorn and Mix up!!
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.