Tuesday, June 11, 2013
One way I prepare it is double wrapping the corn in threes in heavy duty foil and placing it directly over the hottest part of the grill. I let the corn go for about 5 minutes, then I flip it. After another 5 minutes, flip again and so on. I stack the corn also, rotating the packs, so that each packet has about 5 minutes each over the direct heat. This saves on grill space. After the rotation process, enough heat should have been introduced to the corn for it to successfully steam without hassle and turns out wonderfully. Individual packets will be ready in about 15-20 minutes tops!
Another way I grill corn is without the foil, dunked in water, husks on, directly over the heat and this cuts the time in half, making sure you turn it frequently to prevent over-drying and burning.
The butter is infused with your favorite bbq sauce:
2 parts sauce for every 4 parts butter.
Blend until well combined and place in freezer until ready for use.
Limes add a bright and zesty flavor element to the corn and other grilled items, so pile it on!
Himalayan Pink Salt is the perfect seasoning for grilled corn and grilled foods as a whole!