Honey Butter Grilled Corn on the Cob
22 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Honey butter grilled corn on the cob hits that smoky char with a glossy butter-honey glaze so the kernels taste sweet, salty, and wildly juicy.
It is a fast four-ingredient side for cookouts or weeknights, finished with sea salt and a little extra drizzle so every bite pops right off the grill.
Ingredients (4 servings)
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Ingredients:
- 4 ears fresh corn on the cob, husks removed fresh corn on the cob 4 ears
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
- 1 Tbsp honey (plus extra for drizzling) honey 0.74 oz
- 1 tsp sea salt sea salt 0.21 oz
How to Make Honey Butter Grilled Corn on the Cob
-
Preheat and prep the grill
Heat a grill to medium-high, about 450 to 500 F, then scrub the grates clean and oil them lightly so the corn does not stick.
-
Make the honey butter
Stir the melted butter, honey, and half the sea salt in a small heatproof bowl until smooth, and keep it warm near the grill so it stays fluid.
-
Prep the corn
Pat the corn dry so it chars instead of steaming, then lightly brush each ear with a bit of neutral oil for insurance against sticking.
-
Grill to tender-crisp
Lay the corn on the hot grates, cover, and grill 8 to 12 minutes total, turning every 2 minutes until the kernels are bright, tender, and charred in spots.
-
Baste without burning
Brush the corn with the honey butter during the last 3 to 4 minutes of grilling and turn often, since sugars can scorch if added too early.
-
Finish and serve
Pull the corn off the heat, brush generously with more honey butter, sprinkle with the remaining sea salt, and drizzle a touch of extra honey if you like it sweeter.
Substitutions
- Butter -> ghee
- Ghee brings a nuttier, richer flavor and higher smoke point, so the brush-on gloss tastes deeper and resists scorching while you baste.
- Honey -> maple syrup
- Maple syrup adds a darker, caramel-wood sweetness that plays beautifully with char and gives a slightly thicker cling to the kernels.
- Sea salt -> white miso (whisk into the butter)
- White miso delivers savory depth and gentle saltiness that melts into the butter, giving the corn a rounder umami finish without extra crystals on top.
Tips
- Use a two-zone fire
- Keep one side hotter for searing and the other cooler for finishing after you baste, which keeps the sugars from burning while the corn completes cooking.
- Keep the honey butter stable
- If it starts to separate, whisk in a teaspoon of warm water or a few drops of lemon juice to bring it back to a silky emulsion.
- Aim for dry corn, not wet
- Moisture kills char, so dry the ears well and avoid soaking them since bare-kernel grilling gives better blister and snap.
- Finish with acid or spice
- A quick squeeze of lime or a dusting of smoked paprika or chili powder cuts the sweetness and boosts complexity without overshadowing the corn.
- Skewers mean control
- Slide metal or soaked wooden skewers through the ends so you can flip fast and evenly without playing hot-potato by hand.
- Save the cobs
- After you eat, simmer stripped cobs in water with a pinch of salt for 20 to 30 minutes to make a sweet corn stock for chowders and risotto.
Nutrition Facts *
| Energy | 152 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 7 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my honey butter burn on the grill?
- Sugar scorches over high heat, so only baste in the last few minutes and move the corn to the cooler zone while brushing, keeping the lid down to finish gently.
- Can I make this without a grill?
- Yes, use a ripping hot grill pan for 8 to 12 minutes turning often, or broil on the top rack 8 to 10 minutes, rotating to char, then brush with honey butter at the end.
- How do I keep the corn juicy for a crowd?
- Grill to just tender, hold at 200 F on a sheet pan tented loosely with foil, and brush with fresh warm honey butter right before serving for that glossy finish.
- Can I use frozen corn on the cob?
- Yes, thaw completely and pat very dry so it chars instead of steaming, then expect 2 to 3 extra minutes on the grill for full warmth through the center.
- It tastes too sweet, how do I balance it?
- Cut the honey in half and finish with lime juice and a sprinkle of chili powder or flaky salt to sharpen the edges and bring back savory contrast.
- How do I make it dairy-free or vegan?
- Swap butter for a high-quality plant butter or refined coconut oil and use maple syrup or agave in place of honey for a clean, glossy finish.
Serving Suggestions
Street-corn vibes are a power move here, so shower the hot ears with cotija or feta, a squeeze of lime, and a dusting of chili powder for salty, tangy snap.
Pair with grilled salmon or skirt steak and a crisp pilsner or chilled rosé, then stash any leftover kernels in tomorrow’s avocado salad for a sweet, smoky pop.
More pairings:
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