Grilled Corn

This Cook's Country recipe for grilled corn steams the corn in its husk first, then slathers it with seasoned butter before returning it to the grill. We've made two variants (the brown sugar cayenne butter and the mustard paprika butter).

Ingredients

• 6 ears corn, unshucked
• 90mL tablespoons soft unsalted butter
• 2.5mL salt
• 2.5mL pepper
• Brown sugar cayenne butter:
• 30mL brown sugar
• 1mL cayenne
• Cilantro lime butter:
• 64mL minced fresh cilantro
• 10mL grated lime zest
• 15mL lime juice
• 1 minced garlic clove
• Mustard paprika butter:
• 30mL spicy brown mustard
• 5mL smoked paprika
• Rosemary pepper butter:
• another 2.5mL pepper
• 15mL minced fresh rosemary
• 1 minced garlic clove

Procedure

1. Preheat grill to high.
2. Combine butter, salt, pepper, and other butter ingredients in a bowl.
3. Oil grill. Place corn on grill. Cover and cook, turning every 3 minutes, until husks have blackened all over, 12-15 minutes. Interior should be steaming and bright yellow when you pull back a bit of the husk.
4. Remove husk and silk with tongs. Roll each ear in the butter mixture and return to the grill to char lightly on all sides, ~5 minutes.
5. Coat with remaining butter mixture and serve.