|How can you resist this??|
Prep/Brine: 35 mins. |
Grill: 12 to 14 mins.
Posted by Sandra
8 ears corn , husks and silk removed
½ cup salt
½ cup sugar
4 quarts cold water
***Cajun Butter (Yields about ½ cup)
½ teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
4 tablespoons butter
2 teaspoons cornstarch
½ cup low-sodium chicken broth
Preheat grill to medium-high (we use charcoal of course). Take a ½ cube of butter out to come to room temperature 30 minutes beforehand.
Meanwhile, in large pot, stir ½ cup salt and ½ cup sugar into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes while grill gets hot.
In a small bowl, whisk together the cornstarch and broth until well combined, and set aside.
Begin making the cajun sauce by heating small saucepan over medium heat. Melt the butter, and then add all the spices and saute for one minute. Increase heat to medium high, and whisk the broth and cornstarch mixture (as cornstarch will have settled), and bring cajun sauce to boil to thicken. Reduce heat to low and keep warm.
Dry corn cobs with paper towel, and baste with cajun sauce. Cook prepared corn on the cob over hot portion of grill, baste with cajun sauce and turn slightly every 2 to 3 minutes, until kernels are lightly charred, and keep doing so for a total of 12 to 15 minutes cooking time. Remove corn from grill, and brush a final time with Cajun Butter before serving hot. – Enjoy!
Tip: This is a perfect side to any barbecue or other entree!