Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

"Once you've tried this recipe, you'll never go back to plain corn on the cob," writes Trisha Kruse.

Trisha Kruse, Eagle, ID
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary

total:
20 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

    Advertisement
  • Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

  • Note: Nutritional analysis is per ear.

Nutrition Facts

232 calories; calories from fat 36%; protein 3.6g; fat 13g; saturated fat 7.3g; carbohydrates 31g; fiber 2.9g; sodium 491mg; cholesterol 31mg.
Advertisement
Advertisement