There Shall Be Corn When Bugging Out

Just because you are a survivalist or a prepper and through circumstances are forced to bug out does not mean you have to live a Spartan life without corn. Corn on the cob can be an easy and delicious side dish for the family while in route or at a bug out retreat. You have to experience first hand how tasty bug out food can actually be when using a little imagination.

The corn we purchase at the grocery store is nothing like the corn from yester-years. It took a considerable amount of work by the human race to achieve today’s improved strain of corn. In short, the corn that we know and cherish today never existed in the past. It is believed that corn in its original state originated in Mexico over 7,000 years ago. The original corn was cultivated from using a wild grass known as teosinte. This wild plant looked extremely different from the corn we know today. The kernels from this breed of corn were exceptionally small and not very close together as we have on our modern day corn. Another name that was popular and one you may be more familiar with is maize. This is the name employed by the Indians for this corn and the plant was to eventually become a main stay of their life for both the North and the South American Indians.

From its humble start in Mexico the maize began to spread north to the Southwestern portion of the America and as far south as the coast of Peru. Corn seeds were carried anywhere in which Indian tribes ventured since it was such an important asset. When Columbus made contact with the Native Americans in the new world he not only discovered a new race of people but a new plant as well – corn. As thanksgiving quickly approaches this month it is interesting to remember that in 1621 the feast enjoyed by the early settlers was not cranberry sauce, sweet potatoes or pumpkin pie but we can be sure that corn was definitely on the menu.

There is a lot of genetic diversity in the modern styles of corn found today. Naturally, the most common are dent, flint, sweet and the common popcorn. Dent corn or field corn is usually used to feed livestock. Flint corn is what is commonly known as Indian corn and possesses a hard outer shell with kernels of different colors ranging from white to red. Sweet Corn is the kind we are more used to. It can be eaten on the cob or found at the grocery store in the familiar cans or frozen bags. Finally we have Popcorn which in all reality is a type of flint corn.

Corn has many uses and has provided the main consumable product of many groups of people. The Indians made corn a major part of their diet and even today it is a popular product in Mexico and South America. Today we use corn as an ingredient in making fabrics to construct clothing from, fed for chickens, and even as corn syrup for soft drinks. In our use today we are going to suggest several ideas on cooking corn on the cob under survival conditions and specifically while bugging out.

We will refer to our corn as the “Bug out” corn and it really is a delicious complement to any meal made at your survival retreat. In emergency conditions your corn can be prepared on your sites BBQ or even in an emergency campfire as you are traveling. Regardless of how you prepare your corn on the cob it will be tasty and enjoyed by every member of the family.

If you have ever walked into a local grocery store during the peek corn season you will notice most of the shoppers will be located at the corn bin frantically stripping the cobs away from the husks in preparation for the pot of water. These actions are generally not necessary to produce a flavorful corn on the cob snack. My advise is don’t waste a valuable opportunity to experience the true flavor of the corn. For this exercise in survival cooking you will need the following ingredients to continue on with your culinary adventure:

Corn on the cob (be sure to leave the husks on)
Salt and pepper

This is really a simple menu selection, isn’t it? Now it will only take a mere 15 minutes to prepare this delightful treat and a third of that time to cook it.

To make your bug out corn soak the ears of corn in water leaving the husk on them. Use a large capacity pot for this task. Cook the corn for a period of at least 15 minutes. When the corns is completely cooked use a shovel and bury it under the hot coals with the husks still attacked. Watch the husks and as they develop a brown color they are finished cooking. Your corn is now ready to eat and will be an experience that you will value.

To serve this dish, pull the corn out of the coals with gloves or BBQ tongs. Be careful not to burn yourself as it will be extremely hot. Grab the corn by its stem while quickly stripping it with your other hand. As you remove the husk you will notice the strings coming out as well. Add some butter, a bit of salt and a touch of pepper onto the corn and enjoy the taste. When finished merely toss both the husks and the empty cobs into the fire.

Alternately, you could BBQ your corn on the cob. In this case you would remove all the husks on the corn except for one layer. Place the corn on your hot grill until the remaining husk becomes almost burnt. To serve this corn you will need to take your tongs or gloves and remove the ears from the grill, again being careful not to get burnt. Once again grab the corn by the stem and remove the husk with your free hand. As with the similar method of preparation mentioned in the above paragraphs the strings will come off with the husks. Now add your butter, salt and pepper and enjoy the feast. Toss the empty cobs and husks into the fire.

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