Honey Butter Grilled Corn

By J. Kenji López-Alt

Published July 6, 2022

Honey Butter Grilled Corn
Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Total Time
20 minutes, plus time for heating grill
Rating
4(658)
Comments
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This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you’re ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you’ll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don’t mind getting a bit dirty.

Featured in: The Greatest Grilled Corn Is Glazed

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Ingredients

Yield:6 servings
  • 3tablespoons honey
  • 6tablespoons unsalted butter
  • 2teaspoons mild chile flakes, such as gochugaru (see Tip)
  • Salt
  • 6ears corn, shucked
  • Small handful of minced fresh parsley leaves or chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

224 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.

  2. Step 2

    Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.

  3. Step 3

    Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.

  4. Step 4

    Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)

  5. Step 5

    When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Tip
  • You can use whatever chile flakes you like, or omit them altogether if you prefer. Korean gochugaru gives the corn a mild heat and nice smoky, roasted aroma, but ancho chile powder is also fantastic here.

Ratings

4 out of 5
658 user ratings
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Comments

Jeff

It took considerably longer for the water to evaporate than the recipe quoted. I turned the heat all the way up and it was done in a jif. I used Korean pepper flakes and a few cloves of garlic. My wife and I loved the flavors and the corn stayed hot all through dinner. I always follow new recipes the first time around and take artistic license when I make it again.

Jane

don't know why this recipe needs a "disposable aluminum tray...." just use one you can WASH and keep out of the landfill.

Kim

Delicious. I poured the leftover glaze into a small bowl, and it took all of my willpower to keep from slurping it.

Redondo Home Cook

Big hit with my family— used 1 1/2 tsp gochugaru flakes. A pleasant heat, not too spicy. Liked the all-grill cooking method.

Sergio

This was amazing, i changed it up a little, by adding a little more butter, and replacing the gochugaru with laoganma chili crisps. I thought the suggestion of using a disposable pan was ridiculous so I used a baking tray with a tall lip and it worked perfectly!

Maddy

Made the gochujang version in a cast iron. Following advice from other commenters, I lightly oiled the corn and added 1/2 the water (but wound up adding an additional 1/2 cup later on). I thought this was delightful and a great way to make grilled corn a bit more interesting. Served with Rick Martínez’s Gochujang burgers and it was a hit!

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