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!
Calories: 1416kcal | Carbohydrates: 309g | Protein: 49g | Fat: 22g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 3152mg | Fiber: 34g | Sugar: 76g | Vitamin A: 4895IU | Vitamin C: 81.8mg | Calcium: 82mg | Iron: 7.1mg