Nothing says “summer barbecue” quite like the smell of sweet corn hitting a hot grill. This Honey Butter Grilled Corn on the Cob takes the backyard classic to a whole new level. By basting the corn in a luxurious blend of melted butter, wildflower honey, and a hint of sea salt, we create a caramelized glaze that perfectly complements the smoky char from the grill. Whether you are hosting a July 4th cookout or a simple family dinner, this recipe is the golden, glistening star of the plate that everyone will be reaching for.
Why This Recipe Works
- Caramelization: The natural sugars in the honey react with the high heat of the grill to create a delicious, slightly charred crust on every kernel.
- Flavor Balance: The sweetness of the honey and corn is perfectly balanced by the richness of the butter and a final sprinkle of flaky salt.
- Texture: Grilling the corn directly on the grates gives you that signature “pop” and crunch that boiling simply cannot achieve.
- Versatile Prep: This recipe works whether you prefer to grill your corn in the husks for extra moisture or directly on the grates for maximum char.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 10–15 Minutes
- Total Time: 25 Minutes
- Yield: 6 Ears of Corn
- Difficulty: Very Easy
Ingredients
- 6 Ears of Fresh Corn (shucked and silks removed)
- 4 Tbsp Unsalted Butter, melted
- 2 Tbsp Honey (clover or wildflower)
- 1/2 tsp Salt
- 1/4 tsp Smoked Paprika (optional, for a smoky kick)
- Garnish: Fresh chopped parsley or chives, and extra flaky sea salt.
Instructions
- Preheat the Grill: Clean your grill grates and preheat to medium-high heat (about 400°F / 200°C).
- Make the Honey Butter: In a small bowl, whisk together the melted butter, honey, salt, and smoked paprika until well combined.
- Initial Grill: Place the shucked corn directly onto the hot grill grates. Close the lid and grill for 3–5 minutes, turning occasionally, until the kernels start to turn bright yellow and show light char marks.
- Baste: Using a pastry brush, generously coat each ear of corn with the honey butter mixture.
- Final Char: Continue grilling for another 5–8 minutes, turning and basting frequently. The honey will caramelize quickly, so keep a close eye on it to prevent burning.
- Garnish: Remove the corn from the grill and place on a serving platter. Brush with any remaining honey butter and sprinkle with fresh herbs and a final pinch of salt.
- Serve: Serve immediately while hot and glistening.
Conclusion
This Honey Butter Grilled Corn on the Cob is a masterclass in simple, seasonal cooking. It transforms a basic vegetable into a gourmet treat with just a few pantry staples. The combination of the smoky grill aroma and the sweet, sticky glaze makes it irresistible. Once you try corn with this honey butter glaze, you’ll never want to go back to plain butter again. It’s the perfect companion to grilled chicken, steaks, or black bean burgers!
(FAQ)
Q: Can I grill the corn in the husks?
A: Yes! Peel back the husks but leave them attached at the base, remove the silk, brush with the honey butter, and pull the husks back up. Grill for 15–20 minutes. The husks steam the corn, making it extra juicy, though you’ll get less char.
Q: How do I pick the best corn?
A: Look for husks that are bright green and damp. Feel the ear through the husk; the kernels should feel plump and plentiful all the way to the tip.
Q: Can I make this in the oven?
A: If you don’t have a grill, you can roast the corn at 400°F (200°C) for 20 minutes, basting with the honey butter halfway through. For a charred look, finish it under the broiler for 2 minutes.
