Grilled Corn in Husks

Grilled corn is a simple barbecuing treat. The recipes below for corn in foil, flavored butters, and dry rubs will give your grilled corn extra flavor.

Ingredients

• 4 medium-size ears sweet corn

How to make it 



• 1

  Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place, completely covering kernels. Using kitchen twine, tie husks in several places to secure.
• 2

  Fill a sink or a large saucepot with ice water and soak corn for 30 minutes to 1 hour. Drain and shake off excess water.
• 3

  Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender — 30 to 45 minutes.
• 4

  Remove string and husks and serve with one of the flavored butters below.

Corn in Foil
Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil and place corn in center of foil. Season with one of the flavored butters or rubs below, if desired. If using a rub, dot each ear with 1 tablespoon butter and sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold to seal, leaving space for steam. Fold short ends of foil in to seal. Grill as directed until tender — about 45 minutes. Remove foil and serve with flavored butter if not already seasoned. Makes 4 servings.

Flavored Butters
Sun-Dried Tomato and Basil Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained, oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well blended. Makes 1/2 cup.

Roasted Pepper and Black Olive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper until well blended. Makes 1/2 cup.

Lemon-Chive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick) softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended. Makes 1/2 cup.

Dry Rubs for Corn
Chili-Cumin Rub: In a small bowl, stir together 2 1/2 teaspoons each chili powder and ground cumin and 1 teaspoon salt. Makes 2 tablespoons.

Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.

Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped rosemary, sage, and thyme or 1 1/2 teaspoons each crumbled dried rosemary, sage, and thyme. Makes 3 tablespoons.