Grilled Corn with Garlic and Ginger Soy Butter

Ingredients

• 2 medium cloves garlic, minced on a Microplane grater
• 1-inch knob fresh ginger, minced on a Microplane grater
• 2 tablespoons soy sauce
• 4 tablespoons softened butter
• 1 teaspoon juice from 1 lemon
• 8 ears corn, shucked
• 1/4 cup finely sliced scallions

Directions

1. Start 1 chimney of charcoal. Once the coals are glowing and ashed over, tip them onto 1 side of the charcoal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. For a gas grill, turn half the burners to the highest heat, close the lid, and warm it for 10 minutes. Scrub the grate clean and oil it.
2. As the grill heats, put the garlic, ginger, soy sauce, butter, and lemon juice together. Mash and stir with a fork until the mixture is smooth and blended, then keep it nearby.
3. Lay the corn right over the hottest part of the grill. On a charcoal grill, leave the grill open. On a gas grill, close the lid between turns. Grill the corn, rotating it about every minute, until it is deeply charred all around, about 10 minutes total.
4. Move the corn into a large bowl. Use a spoon or a brush to cover it with the sauce. Arrange the corn on a serving platter, scatter the scallions over the top, and serve immediately.