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Honey Butter Grilled Corn

Honey butter grilled corn with charred edges and a glossy honey butter glaze. Grilled until tender and caramelized, then finished with fresh herbs for a sweet, slightly smoky lacquered bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked.
Honey butter glaze
  • 4 tbsp unsalted butter Melted.
  • 2 tbsp honey
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.5 salt To taste.
  • 0.25 black pepper To taste.
Garnish
  • 1 fresh thyme or parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Grill and glaze prep
  1. Preheat the grill to medium-high heat with the lid closed until hot.
  2. Whisk melted butter, honey, smoked paprika, garlic powder, salt, and black pepper together in a small bowl until glossy.
Grill the corn
  1. Brush the corn generously with half the honey butter mixture.
  2. Grill the corn for 10–15 minutes, turning every 2–3 minutes so char forms on multiple sides.
  3. Brush the corn with the remaining honey butter during the last 5 minutes so it sets into a shiny glaze.
  4. Remove the corn when kernels are tender and the edges look caramelized with visible char.
Finish
  1. Garnish with fresh thyme or parsley and serve immediately for best glaze sheen.

Notes

Pro tip: turn the corn every 2–3 minutes during the first half to build even char; keep brushing to the last 5 minutes so the honey doesn’t burn. Store leftovers in the fridge up to 3 days; reheat on a hot grill or skillet until warmed through. Freezing isn’t recommended because corn texture softens. For a dairy-free swap, use vegan butter in the same amount.