Our family loves corn on the cob, especially when it’s grilled in the shucks. We pull back the shucks and remove the silk from the ears; then pull the shucks up to cover the corn and soak in cold water for a few minutes. Then grill the ears until tender. The corn tastes fresh and sweet! I don’t always plan ahead to grill corn this way and usually cook ears in boiling water with a little sugar added to the water.
A friend cooked up this recipe for corn one evening when getting ready to grill. The buttery corn, with its sweet-spicy seasoning was a tasty variation.
2 tablespoons plus 1-1/2 teaspoons butter
1/2 cup honey
2 large garlic cloves, minced
2 tablespoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Paprika
6 medium ears sweet corn, husks removed
In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 10-12 minutes or until the corn is tender, turning and basting occasionally. Serve corn with any remaining butter mixture. Yield: 6 servings.
Eleisia
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