Ingredients
Equipment
Method
Prep & make the honey butter
- Preheat the grill to medium-high heat, aiming for steady heat across the grates.
- Whisk melted butter, honey, smoked paprika, garlic powder, salt, and black pepper together until smooth and glossy.
Grill & glaze the corn
- Brush the corn generously with half of the honey butter mixture so the kernels look evenly coated.
- Grill for 10–15 minutes with medium-high heat, turning every 2–3 minutes so char marks build on multiple sides.
- During the last 5 minutes of cooking, brush with the remaining honey butter to create a shiny glaze as the corn caramelizes.
- Remove from the grill when kernels are tender and edges are caramelized with visible char, then let the glaze set for 1 minute before plating.
Serve
- Garnish with fresh thyme or parsley and serve immediately while the glaze is glossy.
Notes
Pro tip: brush the corn often only near the end if you want deeper char—too much glaze early can burn sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a skillet over medium heat. Freezing isn’t recommended because the glaze and corn texture soften on thawing. For a dairy-light swap, use salted or unsalted plant butter in place of butter while keeping the honey and spices the same.