Grilled Corn on the Cob

We soak them for a few hours, grill 'em with the husks on and then slather them with a butter smoked paprika mix that is killer.

	6  corn  on  the  cob,  unshucked
	1  cup  mayonnaise [optional]
	1/4  cup  softened  butter
	1  teaspoon  brown  sugar
	2  tablespoons  fresh  lime  juice
	2  tablespoons smoked paprika or ancho chili powder
	1/2  teaspoon  garlic  powder
	Fresh  ground  pepper

Here's the drill:

We usually soak the corn in salt water for several  hours to get the shucks  moist.  (Add  2  Tbs.  salt  to  1  gallon  of  water).

In a medium bowl combine butter, sugar, lime juice, chili, garlic and  smoked paprika or ancho pepper until the ingredients are well mixed. Add mayo for texture and thickness if you desire.
 
Grill  the  corn,  with  the  shucks  intact,  over  hot  coals  or  high  gas  burners  on  the  grill,  turning  frequently,  until  done,  about  30  minutes.  The  shucks  will  often  turn  dark/black  but  will  protect  the  corn. If a few kernels get grilled, that is on purpose. You want just a little char to come through. 

Peel  the  shucks  back,  one  at  a  time,  until  most  of  the  corn  is  exposed  and  then  remove  the  silk.  With  a  pastry  brush  lavishly  coat  the  corn  with  the  spiced  mayonnaise-butter  mixture. 
 
Serve  with  shucks  tied  together  like  a  handle. 


Quick and Dirty Method:

When we want to keep the cooking time down, we shuck the corn, clean off the silk and par boil them for five minutes in boiling water just to flash cook them and fix the sugars.  Then we grill them for five minutes, turning them from time to time so they don't burn.  Not to worry if some of the kernels get dark and blacken.  A few of those only add to the smoky flavors.

Source: Barbecue America

Sub Rosa Recipes