Grilled Corn with Maple Vinaigrette
Serves: 6 servings
 
Ingredients
  • 6 ears sweet corn, silked but with husks still intact
  • ¼ cup unsweetened brewed tea
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Place the corn in water and soak 30 minutes. Drain and pat dry. Pull the husks over the corn. Preheat the grill to medium (350 degrees). Place the corn on the grate and grill 15 minutes, turning occasionally.
  2. Meanwhile, place the tea, oil, vinegar, syrup, garlic, salt and pepper in a jar with a tight-fitting lid. Shake to blend. With tongs, carefully pull back the husks and remove from the corn. Place in a 13-by-9-inch baking dish. Pour the maple vinaigrette over the corn, turning to coat evenly. Serve warm with corn handles.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/