While the grill is hot, make this classic side dish.
For a pretty presentation and to make handling hot ears easier, use the husks as handles.
More ideas for flavorful additions are below the recipe.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Unfortunately, not every cob is a winner.
Ingredients
6large ears yellow or white corn with husks (about 5 lbs.)
Discard silks; pull husks together to form a ponytail-like handle.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Tear off 1 small husk piece; use it to tie a knot around husks to secure.
Grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes.
Hang husks over edge of grill to prevent burning.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Finish corn:
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.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
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.
fresh lemon juice, and 1/4 tsp.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
kosher salt in a food processor until smooth, 1 minute.
Arrange grilled corn on a platter.
Rub corn with butter mixture; sprinkle evenly with 1/2 cup finely grated Parmigiano-Reggiano.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
Transfer to a plate lined with paper towels, and let stand 5 minutes.
Meanwhile, measure 2 Tbsp.
drippings from skillet into a heatproof bowl.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
each of mayonnaise, sour cream, and whole buttermilk to bowl, whisking until combined.
each finely chopped fresh flat-leaf parsley, fresh dill, and fresh chives; 1 tsp.
fresh lemon juice; 1/2 tsp.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Christina Daley
kosher salt; and 1/4 tsp.
onion powder, stirring to combine.
Arrange grilled corn on a platter, and drizzle with ranch mixture.
Sprinkle evenly with chopped bacon.
Honey-Chipotle Glaze
Total 15 min.Process 3 Tbsp.
honey, 2 Tbsp.
chopped scallion (white and light green parts only), 1 1/2 Tbsp.
apple cider vinegar, 1 Tbsp.
chipotle chile in adobo sauce (from 1 [7-oz.]
can), 1 minced large garlic clove, and 1/2 tsp.
kosher salt in a food processor until smooth, 1 minute.
Brush mixture evenly over Classic Grilled Corn.
Return corn to lit side of grill.
Grill, uncovered, until glaze is warmed through and adheres to corn, 4 to 5 minutes.
Arrange grilled corn on a platter, and sprinkle evenly with 1/4 cup finely chopped fresh chives.
Smoky Barbecue Rub
Total 15 min.Stir together 2 Tbsp.
dark brown sugar; 1 Tbsp.
smoked paprika; 1 tsp.
fresh lime zest; and 1/2 tsp.
each of ancho chile powder, kosher salt, black pepper, and garlic powder in a small bowl.
Sprinkle mixture evenly over Classic Grilled Corn.
Return corn to lit side of grill.
Grill, uncovered, turning occasionally, until sugar is melted, 4 to 5 minutes.
Arrange grilled corn on a platter, and serve with lime wedges.
Frequently Asked Questions
For a more intense heat and charred kernels, grill on the bottom.
