To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one on when the cobs are hot off the grates, and we guarantee you'll be a-maized.

Martha Stewart Living, July/August 2021

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Credit: Linda Xiao

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Grilled Corn
Masala-Lime Butter
Minty Chili Oil

Directions

Instructions Checklist
  • 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.

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  • 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).

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