Short Corn Recipe

This Recipe is meant for Scouts BSA.

4 ears of corn
salt
butter

Fill dutch oven about half full of water.
Set closed dutch oven on bed of coals to bring water to boil.
Shuck the corn.
Cut off the stem and tip ends of each ear.
Cut each ear into 2.5 to 3-inch chunks - at least 1/2 shorter than depth of dutch oven so the lid will close. Should get 3 chunks from each ear.
When water is boiling, remove it from the coals.
Stand corn chunks on end in dutch oven to fill all space.
If there's too much water, pour a bit out. If not enough, add a bit. The water level should be just covering the corn.
Put lid on dutch oven and set on coals to bring back to a boil.
Once water starts boiling out between the dutch oven and lid, remove it from coals and let it sit closed for 4 to 5 minutes.

Each scout can butter and salt their corn as they'd like.

Serves 4 to 6.