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Serves
one corn per person
Author Notes
When we are kids we use to get corn and stick; one of our parents (most of the time was my mom) will build us a fire. That was pretty much for the recipe but if you have špek skin and some salt you play a completely different game. —anka
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Ingredients
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corn
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Smoked špek skin with thin layer of fat (cold smoked bacon skin)
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Sea salt
Directions
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Peel the corn and save some nice and clean inside husk, place on the side.
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Skewer corn on the stick; then roast the corn to your liking, not on the flames bur close to the embers.
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Just before the corn is finished; place smoked špek skin on another stick or just on the rock that was near the fire and it is hot, you want the fat to start to melt.
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Using corn husk to protect your hand from burning; place melting špek skin on the husk and rub roasted corn in to at when it is still hot, sprinkle with salt.
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We used some saved inside husk for a napkin.
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