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Gallery Grilled Corn Two Ways Credit: Linda Xiao Recipe Summary total: 35 mins Servings: 4

Ingredients Grilled Corn 4 ears corn, with husks and silks Kosher salt Masala-Lime Butter 4 tablespoons unsalted butter, melted 1/2 teaspoon grated lime zest, plus 1 tablespoon fresh juice 1 1/2 teaspoons masala-spice mix (see Cook’s Note) Kosher salt Minty Chili Oil 3 tablespoons extra-virgin olive oil 1 tablespoon Szechuan chili oil (see Cook’s Note) 2 tablespoons chopped fresh mint leaves Kosher salt

Cook’s Notes The masala-lime sauce gets its earthy heat from a test-kitchen favorite: Burlap & Barrel’s Floyd Cardoz Goan Masala Spice Mix ($12 for 2.2 oz., burlapandbarrel.com). The minty chili oil uses tongue-tingling Szechuan chili oil from Blank Slate Kitchen ($13 for 8 oz., blankslatekitchen.com).

Gallery Grilled Corn Two Ways Credit: Linda Xiao

Recipe Summary total: 35 mins Servings: 4

Grilled Corn Two Ways      Credit: Linda Xiao

Grilled Corn Two Ways

Credit: Linda Xiao

Grilled Corn Two Ways

Recipe Summary total: 35 mins Servings: 4

Recipe Summary

total: 35 mins

Servings: 4

total: 35 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 ears corn, with husks and silks Kosher salt

  • 4 tablespoons unsalted butter, melted 1/2 teaspoon grated lime zest, plus 1 tablespoon fresh juice 1 1/2 teaspoons masala-spice mix (see Cook’s Note) Kosher salt

  • 3 tablespoons extra-virgin olive oil 1 tablespoon Szechuan chili oil (see Cook’s Note) 2 tablespoons chopped fresh mint leaves Kosher salt

Directions

For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.

Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.

For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.

For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.

Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.

Cook’s Notes The masala-lime sauce gets its earthy heat from a test-kitchen favorite: Burlap & Barrel’s Floyd Cardoz Goan Masala Spice Mix ($12 for 2.2 oz., burlapandbarrel.com). The minty chili oil uses tongue-tingling Szechuan chili oil from Blank Slate Kitchen ($13 for 8 oz., blankslatekitchen.com).

Cook’s Notes

The masala-lime sauce gets its earthy heat from a test-kitchen favorite: Burlap & Barrel’s Floyd Cardoz Goan Masala Spice Mix ($12 for 2.2 oz., burlapandbarrel.com). The minty chili oil uses tongue-tingling Szechuan chili oil from Blank Slate Kitchen ($13 for 8 oz., blankslatekitchen.com).

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 Add Rating & Review

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All Reviews for Grilled Corn Two Ways

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All Reviews for Grilled Corn Two Ways

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest