GRILLED CORN TWO WAYS
To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one on when the cobs are hot off the grates, and we guarantee you'll be a-maized.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 10
Steps:
- For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.
- Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.
- For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.
- For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.
- Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.
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