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Grilled Corn on the Cob
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Source: Cook's Illustrated magazine Summer Entertaining 2009
| If your corn isn't as sweet as you'd like, stir 1/2 cup sugar into the brine. Avoid soaking the corn for more than 8 hours, or it will become overly salty. | |
| table salt | |
| 8 | ears corn, husks and silk removed |
| 8 Tb. | unsalted butter, softed (or 1 recipe flavored butter) |
| ground black pepper | |
1. In large pot, stir 1/2 cup salt into 4 qts. cold water until dissolved. Add corn and let soak for at least 30 minutes or up to 8 hours.
2. Turn all burners on gas grill to high and heat with lid down until hot, about 15 minutes. Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
3. Grill corn, lid down, turning every 2-3 minutes, until kernels are lightly charred all over, 10-14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.
Chesapeake Bay Butter: Using fork, beat 8 Tb. softened, unsalted butter with 1 minced garlic clove, 1 tsp. chili powder, 1/2 tsp. ground cumin, and 1/2 tsp. grated lime zest. (Sprinkle corn with 1/2 c. grated Parmesan, if desired.)
Latin-Spiced Butter: Using fork, beat 8 Tb. softened, unsalted butter with 1 minced garlic clove, 1 tsp. chili powder, 1/2 tsp. ground cumin, and 1/2 tsp. grated lime zest. (Sprinkle corn with 1/2 cup grated Parmesan, if desired.)
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