Marinated Grilled Corn
Yield: 6 servings
Total Time: Overnight
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Ingredients
- 600mL sunflower oil, divided
- 300mL white wine vinegar, divided
- 6 cloves garlic, sliced, divided
- 6 tbsp unsalted butter, melted, divided
- 2 tbsp ponzu sauce, divided
- 1 tbsp paprika, divided
- 2 tbsp Italian seasoning, divided
- 1 tbsp sea salt, fine grain, divided
- 1 tbsp ground pepper, divided
- 1 tbsp Korean red pepper flakes (Gochugaru), divided
- 6 corn, husks on
- 6 gallon food storage bags
Instructions
Step 1: Gather all of the ingredients.
Step 2: Peel and slice 1 garlic clove then add to a storage bag.
Step 3: Repeat for the remaining bags (1 sliced clove per bag).
Step 4: Add 1 tbsp melted butter to each bag.
Step 5: Add 1 tsp ponzu, ½ tsp paprika, 1 tsp Italian seasoning, ½ tsp sea salt, ½ tsp ground pepper, and ½ tsp Korean red pepper flakes to each bag.
Step 6: Add 50mL white wine vinegar to each bag.
Step 7: Add 100mL sunflower oil to each bag.
Step 8: Shake each bag thoroughly to combine.
Step 9: Add a corncob to each bag (you may need to fold the top), seal (pushing excess air out as you do), then massage to coat.
Refrigerate for 24 hrs, massaging the marinade over the corncob every once in awhile.
Step 10: The next day, remove the corncobs from marinade then set on a paper towel lined plate.
Let rest at room temperature for 1 hr.
Grill, with husks on, to desired doneness.
