Grilled Teriyaki Corn On The Cobb

Summer is the peak season for this sweet corn. If you've never tried grilling corn then you're in for a treat. Serve with your favorite grilled steak, fish or chicken recipe and some fresh vine-ripened tomatoes.

Ingredients
1/2 cup Butter (softened at room temperature)
1 tablespoon Fresh ginger
1 tablespoon Fresh garlic, minced
2 tablespoons Bristol Farms Teriyaki Sauce
1 tablespoon Green onions, minced
1 tablespoon Cilantro, minced
1 teaspoon Kosher Salt
1/2 tablespoon Sriracha Chili Sauce (Red Rooster)
8 ears White corn on the cob
(peel back husks carefully without breaking off and discard the corn silks)

Method
1. Let butter soften in bowl at room temperature. Do not microwave.
2. Add ginger, garlic, teriyaki sauce, green onions, cilantro, salt and chili sauce to bowl and mix well.
3. Pull back husk and spread butter on outside of each ear of corn. Pull husk back over corn and tie ends together with butcher twine. Soak corn in ice water for 15 minutes.
4. Drain corn and grill over medium heat or over gray coals, turning occasionally (every 2-4 minutes) for approximately 30 minutes. Husk will become slightly charred (not burnt).
5. Remove corn from grill and let cool slightly. Remove husk and enjoy!

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