Corn On The Cob With Honey Recipes
HOISIN-GLAZED CORN ON THE COB
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat.
- In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
- Sprinkle each ear with sesame seeds and chives.
CORN ON THE COB WITH HONEY
A corn farmer once said the only way to cook corn on the cob was to call back to house from the field, "Is the water boiling?" When the answer was yes, pull the corn and run back, shucking as you go, to get it in the pot as quickly as possible. Since most of us aren't so lucky to be able to do that, just add a bit of honey to the cooking water and your corn will be lovely and sweet.
Provided by Sackville
Categories Corn
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Shuck and silk the corn and cut away any bruised areas.
- Bring lots of water and the honey to a rolling boil in a large pot.
- Add the corn and cook for four minutes, after the water comes back to a boil.
- Stir together the melted butter, salt and white pepper in a baking dish long enough to hold an ear of corn.
- Drain the corn, roll each ear in the butter mixture and serve immediately.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- 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 topping up with 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 parsley or chives and transfer to a serving platter.
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