Honey Butter Grilled Corn
- 3 Tablespoons honey
- 6 Tablespoons unsalted butter
- 2 teaspoons mild chile flakes
- 4 ears corn, shucked
- 1 green onion, finely sliced
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and adding up to ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced green onions and transfer to a serving platter.
Source: Cooking section of The New York Times