Active Time

　　35 minutes (includes making sauce)

　　Total Time

　　1 hour

　　It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain ol' butter. This sweet and tangy sauce transforms the season's staple produce into a standout, flame-kissed favorite.

　　Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Shrimp with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake.

　　

Ingredients

Makes 8 servings

　　1 1/4 cups warm Honey-Ginger Barbecue Sauce

　　16 ears of corn, shucked

　　2 tablespoons vegetable oil

　　1 teaspoon salt

　　

Step 1

Prepare Honey-Ginger Barbecue Sauce and divide equally into two bowls.

　　

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. .

　　

Step 3

Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn.

　　

Step 4

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.

　　Cooks' notes:

　　•Corn can be shucked 2 hours ahead.

　　•If grilling both the corn and the Grilled Shrimp with Honey-Ginger Barbecue Sauce grill the corn first, then keep it warm on a tray loosely covered with foil. If you are using hardwood charcoal, you don't want more than about 1 layer of charcoal for the corn because more will cause it to burn before it cooks through. When the corn is done, add more charcoal to grill the shrimp.