Ingredients:

  • 4 ears of fresh corn, husks and silk removed (approx. 1.5 lbs)
  • 4 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Whisk together the melted butter, honey, smoked paprika, garlic powder, salt, and pepper in a small bowl until a smooth, glossy emulsion forms. Note: Make sure the butter is fully melted so the honey incorporates
  2. Preheat your outdoor grill to medium high heat. Wait until the grates are hot enough that a drop of water dances and evaporates instantly.
  3. Place the naked corn ears directly on the grates.
  4. Grill for 10-12 minutes, turning occasionally, until the kernels turn from pale yellow to a deep golden hue with mahogany colored char marks.
  5. During the last 3 minutes of grilling, generously brush the BBQ corn marinade over the ears. Note: Use a light hand first to avoid huge flames
  6. Rotate the corn frequently, allowing the glaze to bubble and caramelize.
  7. Remove from heat once the marinade smells nutty and has thickened into a sticky lacquer.
  8. Let the corn rest for 2 minutes before serving to let the glaze set.