Grilled Corn With Smoked Honey Butter
5m prep 20m cook 25m ready
Grilled corn on the cob slathered with smoked honey butter and finished with salt. A simple, smoky-sweet summer side.
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Ingredients
- 6 ears sweet corn shucked
- 88.7 ml Smoked Honey Butter
- Finishing salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.9 mg
- Iron: 0.75 mg
- Magnesium: 53.6 mg
- Phosphorus: 129 mg
- Potassium: 392 mg
- Zinc: 0.67 mg
Let's Cook
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Step 1.
Prepare the grill for direct and indirect cooking, such as by setting up a two-zone fire with coals on one side or lighting half the burners on a gas grill.
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Step 2.
Place the shucked ears of sweet corn on the grill grate over direct heat. Cover the grill and cook, turning the corn every 4 minutes to prevent charring. Keep the lid closed between turns to control the flame; if the flame gets high, turn the corn more often, then move the ears to the indirect heat zone, cover, and finish cooking.
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Step 3.
Remove the corn from the grill when the kernels are lightly charred and the ears are soft, after 16 to 20 minutes total cooking time.
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Step 4.
Immediately place 1 tablespoon of Smoked Honey Butter on each ear of corn and spread it evenly over the kernels.
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Step 5.
Sprinkle finishing salt to taste over the buttered corn and serve.
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