Ingredients
4 ears corn, with husks and silks
Kosher salt
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lime zest, plus 1 tablespoon fresh juice
1 1/2 teaspoons masala-spice mix (see Cook’s Note)
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon Szechuan chili oil (see Cook’s Note)
2 tablespoons chopped fresh mint leaves
Kosher salt
Preparation
For the Corn: Heat grill to medium. Pull down husks of corn and strip away silks; pull husks back into place. Soak corn in a bowl of salted water, using a plate to keep cobs fully submerged, 10 minutes; drain.
Meanwhile, make either the Masala-Lime Butter or Minty Chili Oil.
For the Masala-Lime Butter: Stir together butter, zest and juice, and spice mix in a small bowl. Season with salt.
For the Minty Chili Oil: Stir together both oils and mint in a small bowl. Season with salt.
Grill corn, covered, turning occasionally, until kernels are bright yellow and tender, 15 to 20 minutes. Peel back husks and brush with butter or oil; serve.
