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Honey-Buttered Grilled Corn (Food & Wine)*
Nb persons: 4
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Total: 30 min Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes it insanely good - sweet with a hint of heat. | |
4 large ears | corn |
1 stick | butter, softened |
2 Tbsp plus 2 tsp | honey |
Kosher salt | |
Cayenne pepper |
4 oregano or thyme springs
1. Pull the husks back from each ear of corn, leaving them attached to the stem. Holding an ear of corn in one hand, gather the husk together so that it covers the stem, forming a sort of handle. Remove all of the corn silk.
2. Light a grill or preheat a grill pan. In a small bowl, blend the butter and honey. Working with 1 eat of corn at a time, using the husk as a handle, spread about 2 Tbsp of the honey butter all over the kernels. Season the corn with salt and cayenne, then press a sprig of oregano onto the kernels. Pull the husk back over the corn and tie with kitchen string. Repeat with the remaining 3 eats of corn.
3. Grill the corn over moderate heat, turning until the husks are lightly charred and the corn kernels are just tender, about 15 minutes. Transfer the corn to a platter, remove the kitchen string and serve.
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