JULY 2019 / SOUTHERNLIVING.COM
108
Basil Butter with Parmesan
Classic Grilled Corn
Smoky Barbecue Rub
Honey-Chipotle Glaze
IN SEASON
Heavenly Corn
Smoky, savory, or sweet?
Four tasty ways to take this grilled
veggie up a notch
RECIPES BY ADAM HICKMAN
Classic Grilled Corn
ACTIVE 40 MIN. - TOTAL 40 MIN.
SERVES 6|
6 large ears yellow or white corn with
husks (about 5 lb.)
1/4 cup butter, cut evenly into 12 pieces
3/4 tsp. kosher salt
1/4 tsp. black pepper
- Preheat a gas grill to medium-high
(400°F to 450°F) on 1 side, or push hot
coals to 1 side of a charcoal grill.
- Working with 1 ear at a time, grab silks
at top of corn with half the silks in each
hand. Slowly peel silks down, 1 side at a
time, peeling back all silks and husks in 1
motion. Discard silks; pull husks together
to form a ponytail-like handle. Tear off
1 small husk piece; use it to tie a knot
around husks to secure.
- Coat corn with cooking spray; place
on unoiled grates on lit side of grill. Grill,
uncovered, turning occasionally, until
charred in spots, 15 to 18 minutes. Hang
husks over edge of grill to prevent burning.
- Remove corn from grill. Wrap individually
in aluminum foil, excluding husks, placing
2 butter pieces on each ear. Put wrapped
corn on unlit side of grill. Cover grill to
keep warm until ready to serve, at least
5 minutes or up to 30 minutes. Unwrap
corn; sprinkle with salt and pepper.
