Grilled Corn Recipe Two Ways

GRILLED CORN RECIPE (TWO WAYS)

Steps:

• If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grates. This step is important to prevent the chicken from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F.
• Place the corn in a large pot or bucket or container and cover the corn with water. Let the corn soak in water for about 15-20 minutes. Remove the corn from the water and shake the water off of the corn husk.
• Place the corn over direct heat for 20-25 minutes. Don't forget to turn the corn every five minutes.
• Remove the corn from the grill. Let it cold down for 2 minutes. Carefully remove the husk.
• Spread butter on the corn and season with salt and pepper.
• Remove all the husks and silks from the corn.
• Place corns on preheated grill and cook them for 15 minutes or until they are bright yellow.
• Remove the corns from the grill and place them on a plate.
• Spread garlic over corn, season with salt and pepper and sprinkle some chopped parsley before serving.

GRILLED CORN TWO WAYS

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.