PHOENIX -- Corn on the cob is in season right now, which means you can buy eight ears for $1 at most grocery stores.
Ken Arneson, the executive chef at Hole-in-the-Wall at Pointe Hilton Squaw Peak Resort, showed 3TV's Gina Maravilla how to make "plunge butters" for dipping grilled corn on the cob. It's a Southern thing. Grilled corn on the cob with the husks on is a staple offering at Hole-in-the-Wall.
"I tell you, there's nothing better than corn lathered with some good, healthy butter," Arneson said.
According to Chef, it's important to soak your corn for 24 to 48 hours before grilling it. Also, you want to leave the husks on.
"From the water right on to the grill," he said.
Grill for 15-20 minutes, turning halfway through. When the husks start to turn black and you see the bright yellow tips, you know it's done.
"You're perfect," he said.
The key to properly dipping corn is using the husk as a handle.
To make the plunge butter, start with sweet salted butter.
Pointe Hilton Squaw Peak Resort
7677 N 16th St, Phoenix, AZ 85020
Meet Chef Ken at his next Grill Masters Class at Hole-in-the-Wall. On Saturday, Aug. 30, noon-1 p.m., join chef Ken to learn how to perfectly season, grill and BBQ any meat ($20 per person). This event is open to non-resort guests, and is perfect for families to enjoy together. Following the class, enjoy a BBQ lunch and for guests over the age of a 21, a margarita is served with lunch. For reservations, call 602- 870-1977.