• Dinner
• Over the fire

I had Mexican street corn earlier that week, the real stuff, not canned corn, and it was so good I made it my challenge to recreate it over the fire with crushed up Takis on top. It turned out phenomenal. I forgot to soak the corn before I started the fire, so I was sitting there waiting on it with the fire already going. It's also a lot of food. By the end I was so full I had to tap out.

Phenomenal.

What you need

• Corn on the cob, still in the husk
• Mayo
• Cotija cheese
• Takis
• Lime

Gear

• Fire grate
• Pot of water to soak the corn
• Knife
• Bowl

How to make it

1. Pull the husk back, pull all the silk off, fold the husk back over and soak the corn in water for 30 minutes to an hour.
2. Set the corn on the grate a little away from the flames and let it steam in the husk.
3. Unhusk it and lay it back on the grate for another 6 or 7 minutes.
4. Cut the corn off the cob into a bowl, mix in mayo and cotija, crush Takis over the top and squeeze a lime on it.

Watch me make it on YouTube (opens in a new tab)

From my video I Camped With Camo Items ONLY.