Grilling corn adds a nice sweet smokeyness to the delicious summer vegetable. I like the look of grilled corn on the cob with the husks pulled back and slightly charred. You can either completely remove the husk or do like I do and just pull it back and only remove the “silk” (the stringy stuff). If you are worried about the husks burning soak the pulled back husks in a pitcher of water for about 10 minutes prior to grilling.
Make Ahead: You can make the butter up to 2 days ahead and keep in the fridge. The recipe makes more than you need to pop it into the freezer for up to 1 month for later use.
- 1 stick butter, room temperature
- 2 Tablespoons honey
- 1 Tablespoon fresh lime juice
- pinch each of salt and chili powder
- 4 ears corn
- In a small bowl mix together butter, honey, lime juice, salt and chili powder. Keep in the fridge until ready to use.
- Pre-heat your grill to 350 degrees.
- Turn down one side of the grill to low and place the corn on that side.
- Cook for 20-25 minutes, rotating about every 5-7 minutes.
- Remove from the grill and spread each ear with butter and season with salt.