Twice-Cooked Corn on the Cob Recipe
- 2 quarts water
- 1 cup milk
- 2 teaspoons sugar
- 8 ears of corn, husked
- 1 stick unsalted butter, melted
- 1⁄2 teaspoon chili powder, optional
- Roll corn in melted butter. Sprinkle with chili powder, if desired. Refrigerate for 2 to 3 hours.
- Place corn over grill’s heat, and cook for 2 minutes. Turn, and cook for another 2 minutes.