Honey Butter Grilled Corn

Honey Butter Grilled Corn

Ingredients
  

  • 3 tbsp. honey
  • 6 tbsp. unsalted butter
  • 2 tsp. mild chile flakes, such as gochugaru  
  • Salt, to taste
  • 6 ears corn, shucked 
  • Small handful of fresh parsley leaves or chives, minced

Instructions
 

  • In a deep disposable 9-inch by 3-inch aluminum tray, combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side.
  • Place the aluminum tray on the cooler side.
  • Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over; 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid.
  • Keep turning as the liquid reduces to a shiny glaze; 10 to 12 minutes.
  • Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Notes

Use whatever chili flakes you like, or omit them altogether if preferred.
Korean gochugaru gives the corn a mild heat and nice smoky, roasted aroma, but ancho chili powder is also fantastic here.
0 0 votes
Article Rating
Social Media and Print
Subscribe
Notify of
guest

0 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments