It’s hot outside. It’s hot inside. You’re hungry. But one thing’s for sure, if you turn that oven on inside, it’s going to get much worse.
What do you do?
Pull out the dutch ovens and get to work. That’s what you do. You can still eat a nice dinner and won’t have to heat your house any more than it already is.
But what if you don’t have the foggiest idea how or what to cook in a dutch oven? Then start with the basics.
Corn is a favorite among rural and urban gardens alike. Even if you have no idea how to cook or pull a meal together, you can cook corn like a boss. And if you do it this way, you’re probably going to impress some people.
Start with prime corn (straight from the garden if you can). With a knife, cut the top of the husk off that isn’t serving as a protection for the top of the ear. Don’t cut past the top of the ear.
You’ll also want to cut part of the stem, but not up to the base of the ear itself.
Do not de-husk your ears. Line them up in your preseasoned dutch oven. Layer in as many as will fit in a couple rows. We used a 12 inch oven in this picture.
I don’t preheat the ovens when making corn because corn cooks faster than many other dishes. At this point, as it’s covered, I just set it by the fire/coals and wait until roughly one hour (no longer) before I plan to serve the meal.
Forty-five minutes to one hour before serving time, place your oven down in the coals. There is no need to rotate the corn. Just leave it there.
Make sure to pull it off and open the lid once your time is up. It’s okay to just sit there and cool a little while you are dishing out the rest of the meal. With the husks still intact, the corn is protected from any wandering bugs.
Either with protective mitts, or after the corn has cooled, pull it out and cut the bottom of the cob again. Hold your corn up with the top facing down. If you hold the husk and squeeze/push the corn from the top firmly, the corn will slide right out and take the corn silks with it.
Is that the simplest corn you’ve ever made, or what?
If your coals were really hot, or you left it on for a long time, you will probably have two rows of dark corn on the bottom of the cobs that were on the bottom of the oven–so there could be a little waste. I always serve guests corn from the top row.
What makes corn the perfect dutch oven dish?
- It’s the perfect “starter” dish if you’ve never used a dutch oven before.
- Did you get invited to a dutch oven meal and you’ve never used one before? You will look super smart when you slide the corn out of the husk–even to people who’ve been around ovens for a long time.
- Want to learn how to start using dutch ovens? It doesn’t get much simpler.
- It’s one of those “set-it-and-forget-it” type pots that you don’t have to keep stirring or otherwise paying attention to.
- It never gets old
- Working from sun-up to sun-down getting all the summer work done, it’s hard to sit down and really plan a menu sometimes. This is a perfect side you could have multiple times a week and no one will get sick of it.
- It’s easy to pack
- Some people love to take dutch ovens on camping trips, but packing a bunch of food and trying to figure out how to keep it all in one or two little coolers isn’t always so simple. Have you ever noticed stores keep giant boxes of corn outside for people to pick through? It keeps amazingly well without refrigeration as long as it’s in the shade.
- It comes pre-packaged 🙂 .
- It’s healthy
- Most people learn how to cook in dutch ovens by making cobbler and dump-cakes. Although they can be pleasing to the palate, they aren’t something you want to make a main course out of or be eating very often.
- You can serve corn to your family often and not feel bad about it.
Why not give it a try?