Honey Butter Grilled Corn Recipe

Honey butter side pans keep corn hot and moist until serving. Change liquid bath components artistically: Mix two tablespoons of Korean gochujang, a few minced garlic cloves.


6 serving – 3tablespoons honey – 6tablespoons unsalted butter – 2teaspoons mild Chile flakes, such as gochutgaru (see Tip) – Salt – 6ears corn, shucked – Small handful of minced fresh parsley leaves or chive



In a deep disposable 9-by-13-inch metal tray, mix honey, butter, chile flakes, 1 cup water, and 1 teaspoon salt.


Adjust gas or charcoal grill burners for a hot-one-side, medium-low-other-side fire. Place aluminum tray cooler. Allow butter to melt and liquid to simmer for a few minutes. 


Turn aluminum tray to liquid-coat corn. Turn the liquid 10–12 minutes until glossy. Warm corn while cooking other stuff. 


Brush the corn one last time, sprinkle with minced parsley or chives, and place on a plate. 


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