This recipe appears in:The Food Lab: Three Ways to Grill Corn Serious Entertaining: A Vegetarian Cookout Corn Week: Grilled Corn with Garlic and Ginger Soy-Butter
Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
- 2 medium cloves garlic, minced on a microplane grater (about 2 teaspoons)
- 1-inch knob fresh ginger, minced on a microplane grater (about 2 teaspoons)
- 2 tablespoons soy sauce
- 4 tablespoons softened butter
- 1 teaspoon juice from 1 lemon
- 8 ears corn, shucked
- 1/4 cup finely sliced scallions
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
While grill preheats, combine garlic, ginger, soy sauce, butter, and lemon juice. Stir with a fork until well combined. Set aside.
Place corn directly over hot side of fire. If using coal grill, keep uncovered. If using gas, cover when not turning corn. Cook the corn, turning every minute or so until it is well charred on all sides, about 10 minutes total.
Transfer corn to a large bowl. Coat with sauce using a spoon or a brush. Transfer to a serving platter. Sprinkle with scallions and serve immediately.