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Ingredients
- corn
- Smoked spek skin with thin layer of fat (cold smoked bacon skin)
- Sea salt
Method
- Peel the corn and save some nice and clean inside husk, place on the side.
- Skewer corn on the stick; then roast the corn to your liking, not on the flames bur close to the embers.
- Just before the corn is finished; place smoked spek 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.
- Using corn husk to protect your hand from burning; place melting spek skin on the husk and rub roasted corn in to at when it is still hot, sprinkle with salt.
- We used some saved inside husk for a napkin.
