This method involves spreading the butter mix directly onto the corn and grilling it inside the husk to lock in moisture and flavor, then charring it slightly for that classic grilled look.
Ingredients:
4 large ears of fresh corn
1 stick (120g or 1/2 cup) unsalted butter, softened
2 tablespoons plus 2 teaspoons honey
Kosher salt, to taste
Cayenne pepper, a pinch (optional, for a hint of heat)
4 sprigs of thyme or oregano (optional, for flavor)
Kitchen twine (optional)
Instructions:
1. Prepare the Corn: Gently pull the husks back from the corn cobs, leaving them attached to the stem to act as a handle. Remove all of the corn silk.
2. Preheat the Grill: Preheat your grill or grill pan to a moderate heat (around 200°C or medium-high).
3. Make the Honey Butter: In a small bowl, mix the softened butter and honey until well combined. You can also add a pinch of cayenne pepper now if you desire a spicy kick.
4. Spread the Butter: Work with one ear of corn at a time. Spread about 2 tablespoons of the honey butter evenly all over the corn kernels. Season the corn with salt and cayenne pepper (if not already mixed in).
5. Add Herbs (Optional): Press a sprig of thyme or oregano onto the kernels of each cob.
6. Wrap and Tie: Pull the husks back over the buttered corn and tie them tightly with kitchen twine. Gather the husks over the stem to form a handle.
7. Grill: Place the corn on the grill over moderate heat, turning it occasionally for about 15 minutes. The corn is done when the husks are slightly charred and the kernels are just tender.
8. Serve: Transfer the corn to a platter, remove the kitchen string, and serve hot. You can brush it with a little extra honey butter for extra glaze!