Grilled Corn with Maple Vinaigrette

Recipe from Southern Living

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  • 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


  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.
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