battlerealmsrule: Spicy Grilled Corn

Spicy Grilled Cornshared by Yates Scott, our Hillbilly GourmetFresh corn on the cob can be cooked on your barbecue either wrapped in aluminum foil or in its own husks. In the husk makes for a more dramatic presentation, but it's slightly more trouble than using foil. Either way, the grilled corn will be delicious!Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it’s easy to do - just use your favorite variety of corn! My personal favorite is Silver Queen available here in West Virginia in late July all the way into October and I cant tell you how much I probably consume during that time. It is incredible. Anyway....Preparation:If the ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F). After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.Brush the kernels with olive oil or butter. NOTE: I think that butter is best applied after the corn comes off the grill just before you eat it. If desired, before you re-wrap the corn in the husks, add a little minced garlic, minced onion, nutmeg, salt, and black pepper. For and added kick (which is my personal favorite) add some paprika and cayenne pepper or some ground red pepper as well Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine that has been soaked in water as well to prevent burning. Place the prepared ears of corn on a medium heat barbeque grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover. Allow the corn to slowly continue cooking for approximately 15 minutes.As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands. Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot! Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana) - they should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water. Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.Brush with melted butter and enjoy! I like to take Gyoza brand red chili oil (found in the oriental section of your grocery store) and mix one tbsp with two sticks of melted butter to brush all the ears of corn with , it gives it a great kick, a little heat and tons of flavor,.......its FANTASTIC! I hope you all enjoy this as much as I do.