Grilled Corn with Honey-Ginger Barbecue Sauce |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain ol' butter. This sweet and tangy sauce transforms the season's staple produce into a standout, flame-kissed favorite. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Shrimp with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake. Ingredients:
1 1/4 cups warm honey-ginger barbecue sauce |
16 ears of corn, shucked |
2 tablespoons vegetable oil |
1 teaspoon salt |
Directions:
1. Prepare Honey-Ginger Barbecue Sauce and divide equally into two bowls.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. .
3. Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn.
4. Oil grill rack, then grill corn (covered only if using gas), turning frequently, until lightly browned and tender, 6 to 8 minutes. Move corn to different positions on grill if hot spots are present. Brush corn with some of prepared sauce and grill, turning, until sauce is hot, 1 to 2 minutes. Serve with reserved sauce.
5. Cooks' notes: Corn can be shucked 2 hours ahead. If grilling both the corn and the Grilled Shrimp with Honey-Ginger Barbecue Sauce grill the corn first, then keep it warm on a tray loosely covered with foil. If you are using hardwood charcoal, you don't want more than about 1 layer of charcoal for the corn because more will cause it to burn before it cooks through. When the corn is done, add more charcoal to grill the shrimp.
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