Corn on the cob is a summertime staple-what would cookouts be without it? Summer nights are meant for campfires and quick food! Easy dishes, like chicken, seasonal vegetables, s’mores, this grilled corn on the cob take the stress out of planning get togethers-just toss them on the grill and go. Thanks to the addition of our Eastern Shore Honey, this corn is sweet and flavorful, just like it’s supposed to be.
Growing up, my family always made summer trips to the mountains of northern Pennsylvania. Here, we’d have huge cookouts, with all sorts of grilled and fried chicken, fish, and veggies. Something that always showed up was a few ears of grilled corn, husks charred black by the heat of the grill. I wasn’t a fan of it when I was small (the husk made it hard to eat, and it seemed to take too long to cool down for my little hands to hold), but I’ve grown to appreciate it. Topped with a rich honey butter blend, this corn is sweet and smoky, and compliments our Honey Grilled Chicken and fresh fruit.
If you don’t have a grill, you can make this corn in your backyard campfire! Allow your fire to burn down to ashy embers (or, start a small fire before your cookout for this process) and simply lay the ears on top. Turn with a fire prod every few minutes, and you’ll soon have coal roasted ears of corn!
For Even Better Grilled Corn
We always encourage you to play with our recipes and make them your own. This recipe is super simple and leaves lots of wiggle room for experimenting, so have some fun! We recommend:
Swap out the mixed herbs for cilantro, dill, or chives
- Add some heat with chili powder
- Omit the herbs and use a dash of cinnamon for something sweeter
If you decide to make our Honey Grilled Corn on the Cob, post a picture and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
Sea Salt, Honey, and Herb Grilled Corn on the Cob
- 12 large ears of corn in their husks
- 1 stick butter room temperature
- 1 tbsp. Waxing Kara Honey
- 1 1/2 tbsp. minced fresh herbs like parsley, rosemary, and marjoram
- cracked sea salt to taste
Get your grill to a medium-high heat. Soak the corn in cool water for about 10 minutes. This helps to keep the ears from charring too much while on the heat of the grill.
While the corn is soaking, whip together the honey, butter, and herbs until well combined.
Take the corn from the water, pull back the husks, and remove the silk. Brush each cob with a fair amount of the honey-butter blend, and add a dash of cracked sea salt. Fold the husks back over and tie with kitchen twine (if the ears are being unruly).
Add the corn to the grill, making sure to turn often. After about 15 minutes (when the husks are charred and the kernels are soft), remove from heat. Pull back the husks and enjoy!