Ingredients
4 Ears of Corn
1 Stick Unsalted butter, softened
3 TBSP Honey
Kosher Salt
Cayenne Pepper
4 Oregano or Thyme Sprigs
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
1. Pull the husks back from each ear of corn, leaving them attached at the stem. Gather the husk back at the stem to form a handle – then remove all corn silk.
2. Light or preheat grill pan.
3. In a small bowl, blend together butter and honey. Spread the honey butter evenly all over the ears of corn. Season the corn with salt and cayenne, then press a sprig of oregano onto the corn.
4. Pull the husks back over the corn and tie with a kitchen string.
5. Grill the corn over medium heat, turning, until the husks are lightly charred and the kernels are tender – this usually takes 15 minutes.
2. Light or preheat grill pan.
3. In a small bowl, blend together butter and honey. Spread the honey butter evenly all over the ears of corn. Season the corn with salt and cayenne, then press a sprig of oregano onto the corn.
4. Pull the husks back over the corn and tie with a kitchen string.
5. Grill the corn over medium heat, turning, until the husks are lightly charred and the kernels are tender – this usually takes 15 minutes.
