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.