Grilled Honey Ginger Corn Recipes

Steps:

• Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
• Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
• While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
• Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.

Steps:

• Bring a medium pot of water to a simmer and add the loose tea. Allow to steep for a few minutes. Turn off the heat, then add the reserved corn husks. Allow the husks to soak in the heated water for 5 minutes. Remove to a sheet tray to cool slightly.
• In a medium saute pan over medium-high heat, saute the shallot, garlic and ginger with the oil and sweat down until the shallots are translucent, about 3 minutes. Transfer this mixture to a medium bowl and add the creme fraiche, honey, sambal, lemon zest and juice and season with salt and pepper. Add to the corn in the bowl and mix well.
• Preheat your desired cooking location to medium-high heat: clam bake, pizza oven or grill.
• Line a sheet tray with 1 sheet foil and top with the soaked corn husks. Top the husks with the corn mixture and top the corn with more corn husks. Wrap tightly en papillote with foil. Wrap the foil pouch with 2 more sheets foil to seal, then transfer to your desired cooking location: clam bake, pizza oven or grill.
• Cook for 20 minutes over medium-high heat, then let rest for 5 minutes. Transfer to a serving platter and carefully cut open with scissors. Garnish with the parsley and serve.

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Steps:

• Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
• Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
• Do Ahead
• Salad can be made 1 day ahead. Keep chilled.