Mazorca de maíz a la parrilla dulce y ahumada

Ingredientes

• 8 ears of corn
• 1/2 cup unsalted butter (1 stick, melted)
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon cajun seasoning
• 1-2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon basil
• pinch of hickory salt or applewood smoked salt

Preparación

1. 1

   Remove leaves from husk.

2. 2

   Place corn in a large bowl and fill with water to cover the corn.

3. 3

   Be sure that corn is submerged and soak overnight.

4. 4

   Pour out water and shake off excess water from corn.

5. 5

   Peel back the husk, leaving the husk on about 2-3 inches on the bottom of the corn.

6. 6

   Remove the silk.

7. 7

   Combine the butter and remaining ingredients into a bowl.

8. 8

   Generously brush the butter mixture all over the corn.

9. 9

   Place the husk back onto the corn.

10. 10

    Gather the husk at the tip of the corn.

11. 11

    Use a piece of fallen husk to tie a knot around the tip of the corn. This will hold the husk into place as the corn cooks.

12. 12

    Place on an oiled grill over medium heat.

13. 13

    Cook for 20-30 minutes, turning every 5- 10 minutes.

14. 14

    Remove from heat and enjoy!

15. 15

    Be careful the corn will be very hot.