Ingredients
1 1/4 cups warm
16 ears of corn, shucked
2 tablespoons vegetable oil
1 teaspoon salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Stainless corn holders — grip hot corn on the cob safely
Smoking wood chips — hickory, apple, cherry, mesquite
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
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Prepare and divide equally into two bowls. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see . Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn. Oil grill rack, then grill corn (covered only if using gas), turning frequently, until lightly browned and tender, 6 to 8 minutes. Move corn to different positions on grill if hot spots are present. Brush corn with some of prepared sauce and grill, turning, until sauce is hot, 1 to 2 minutes. Serve with reserved sauce.