ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Corn with Maple Vinaigrette

Yield 6 servings

Ingredients

  • 6 ears fresh corn with husks
  • 1/4 cup unsweetened brewed tea
  • 1/4 cup vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Cover corn with water; let stand 30 minutes. (Keeps husks from burning.)

  2. Drain corn, and pat dry. Pull husks over corn.

  3. Stir together tea and next 6 ingredients in a small mixing bowl.

  4. Grill corn, covered with grill lid, over medium heat (300° to 350°) 20 minutes. Carefully pull back husks, leaving attached. Brush kernels with vinaigrette. Serve with remaining vinaigrette.