Few things are as delicious as grilled corn on the cob but serve the corn with spicy hot honey butter and it’s a guaranteed crowd pleaser.
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While juicy, sweet corn on the cob is always delicious, there’s something spectacular about grilled corn. The smoky flavor is a match made in heaven for the compound butter and makes for the best grilled corn recipe I have ever tried.
- Corn on the cob. I like using un-shucked fresh corn but you can use shucked corn too.
- Fat: Olive oil and Butter. I use the olive oil for grilling the corn and the butter to serve.
- Honey. Maple syrup can be used for a vegan alternative.
- Seasoning: Chilli flakes and salt, to taste. Paprika, black pepper, garlic powder and herbs like cilantro/coriander or chives are all delicious additions.
How to grill corn on the cob (summary)
- Prepare the grill: Preheat an outdoor grill (wood or charcoal gives the most flavor) or griddle pan over high heat. You want the corn to char and caramelize so it needs to be hot.
- Grill the corn: Brush the corn with the oil then cook on the grill (directly on the grill grates) until the corn is charred and cooked through.
- Make the hot honey butter: Stir the honey and chilli flakes through the softened butter.
- Serve: Serve the corn hot with generous dollops of the butter.
How long to grill corn
Ears of corn should take 10-15 minutes when cooked on the grill. The corn is done when the corn kernels are slightly charred and look plump. Yellow corn will also be a much more vivid shade of yellow once cooked.
What to serve with grilled corn on the cob
Grilled corn recipes
Grilled Corn on the cob with hot honey butter
- 6 corn on the cob
- 2 tbsp olive oil
For the hot honey butter
- 1 cup butter softened
- 2 tbsp honey
- 1 tsp chilli flakes
- salt and pepper
- Carefully loosen the husks from the corn and tie back with twine (optional). This acts as a handle while the corn is grilling and looks nice. Remove any silk that is clinging to the corn kernels.
- Mix the butter, honey, chilli flakes and salt together then set aside.
- Drizzle the corn with the olive oil then cook on a hot grill for 15-20 minutes, turning regularly, until the corn is starting to char and cooked through and tender.
- Serve the corn hot with generous dollops of the hot honey butter.