Sweet Honey Butter Corn on the Cob

Ingredients

Main Ingredients

• 4 ears of fresh corn, husked
• 3 tablespoons unsalted butter, softened

Honey Butter Glaze

• 2 tablespoons honey
• 1 teaspoon fresh lemon juice

Seasonings & Garnish

• ½ teaspoon sea salt
• ¼ teaspoon smoked paprika
• Optional: chopped fresh parsley for garnish

Instructions

Cooking the Corn

1. Grill or Boil. Preheat a grill to medium‑high (about 400°F) or bring a large pot of salted water to a rolling boil. Grill the ears for 8‑10 minutes, turning every 2 minutes, until kernels are tender and lightly charred. If boiling, cook for 6‑7 minutes until just tender. The heat begins to open the kernels, making them receptive to the glaze.
2. Brush with Glaze. Immediately after cooking, place the hot corn on a rimmed baking sheet. Using a silicone brush, generously coat each ear with the honey‑butter glaze, ensuring every kernel is slick with sauce. The heat from the corn melts the butter, allowing the glaze to seep into the crevices.
3. Finish Under the Broiler. Set your oven’s broiler to high and slide the glazed corn under for 2‑3 minutes. Watch closely; you want a light caramelization, not a burn. This final burst of heat creates a glossy, slightly crisp exterior that locks in flavor.