Grilled Corn on the Cob

Grilled Corn on the Cob with Chipotle White Sauce
Serves 6 to 8

By soaking the corn overnight, it absorbs enough moisture to steam in the husk while on the grill. Additionally, the husk doesn’t burn. When you take it off the grill, peel the husk back, and either remove it or leave it on as a decorative garnish or handle.

What you need:
6 to 8 ears corn, with husks
1 cup Chipotle White Sauce (recipe to follow)
¼ cup whole cilantro leaves
1/8 cup fresh oregano leaves

What to do:
Place the ears of corn in their husks in a lidded container with enough water to cover and refrigerate overnight.
When you are ready to cook, heat the grill to 300 degrees F, using the 2-Zone setup.
Place the chilled ears of corn in their husks on the cool side of the grill and cook 15 minutes, then flip and cook an additional 15 minutes, or until the corn is tender. Remove from the grill and set aside to cool enough to handle.
When they have cooled, peel the husks from the ears, but do not remove the husks from the cobs. Brush the ears lightly with Chipotle White Sauce, and place them on the cool side of the grill, positioning the husks so that they hang over the edge, away from the heat. Grill an additional 5 minutes, turning halfway through to cook evenly on all sides.
Transfer to a platter with the husks still on, and drizzle the corn with additional Chipotle White Sauce. Serve the remaining sauce on the side. Sprinkle each ear with cilantro and oregano and serve immediately.

Chipotle White Sauce
Yields 2½ cups

What you need:
1 ½ cups mayonnaise
¼ cup plus 2 tablespoons fresh lemon juice, divided
¼ cup plus 2 tablespoons cider vinegar
¾ teaspoon granulated garlic
2 tablespoons chipotle puree, available in most groceries
1½ teaspoon Simple Syrup (recipe to follow)
2¼ teaspoons dried Greek oregano, available in most groceries
1 tablespoons kosher salt

What to do:
In a medium mixing bowl, whisk all ingredients together thoroughly. Refrigerate in an airtight container until ready to use. This sauce will keep, refrigerated, for 3 days.

Simple Syrup
Yields 2 cups

What you need:
1 cup granulated sugar

What to do:
Combine the sugar with 1 cup water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to low and simmer 3 minutes, or until the sugar is dissolved. Remove from the heat and set the syrup aside to cool before using. Simple syrup will keep, refrigerated, in a covered container for 6 months.

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