Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
20 Mins
Yield
Makes 8 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per ear.

Ratings & Reviews

pjlght's Review

rita123
September 13, 2012
I think I managed to mess this recipe up with too much chipotle peppers and sauce, but adding more butter helped cut it so it wasn't too spicy for other people. It came out great and I also used the butter to baste the ribs I made at the same time. It all came out GREAT!!

Amhaasy81's Review

pjlght
August 01, 2012
Ridiculously delicious and so easy. I almost didn't make it, so glad I did.

springhilllad's Review

springhilllad
June 11, 2010
Absolutely the best tasting corn-ever. No more boiling for us.

rita123's Review

Amhaasy81
May 23, 2009
this is a great recipe. the sauce is perfectly sweet and spicy at the same time. its great for entertaining or just for the family. we added more adobo sauce from the can of peppers. you will probably need more melted butter. however, this is great!