Directions: |
Directions:Shuck and clean corn. Coat with softened butter and adobo spices and wrap in tin foil. Stick corn ears directly in the embers or on the grill over the fire.
Heat cast iron skillet over campfire. Add chorizo and cooked until browned around the edges. Move chorizo to the side of the skillet to keep warm and cook eggs on the other side. We prefer scrambled but you can make them however you like. If scrambling the eggs, add adobo blend and salt before cooking. If sunny side up, etc. sprinkle with adobo and salt while cooking. Remove from heat.
Slice corn off the cob and add it to the skillet, or just serve on the cob on the side. Eat from plates or directly out of the skillet. |
Personal
Notes: |
Personal
Notes: Jordan and I found one of our favorite campgrounds, Mountainview, in Milford, NJ on a whim. It’s very private and rustic with huge sites set back from the main “road” but good, clean amenities like bathrooms with flush toilets and showers. The camp store was no frills, just ice and firewood and a few basics, but they raise chickens onsite and you can buy eggs that were laid that day. The owner gave us directions to a nearby town where we found an old railroad, an antique store, a craft brewery, and a little Mexican grocery store in an old row house. I knew when I saw the chorizo stacked between layers of brown paper that it would be delicious, and it was. On the way back to the campground we found a “Corn Festival” with bbq, live music and baby animals. We found lots of fun things and great food on that trip.
The foil corn can be made to go with any meal.
|
This recipe for Chorizo and Eggs with Fresh Corn is from