Grilled Corn with Maple Vinaigrette

Recipe from

Southern Living


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


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.)

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

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

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.