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Grilled Corn on the Cob With Honey-Scallion Butter

Serves 12 to 18

This seasoned butter saves diners from the three-step process of buttering, salting and peppering. For easier serving, halve the grilled corn with a chef's knife.

12 ears corn, husked

Oil for brushing

1 stick (8 tablespoons) unsalted butter, softened but not melted

2 tablespoons minced scallions (green onions), green part only

1 tablespoon honey

1 teaspoon kosher salt

1 teaspoon ground black pepper

Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire. Clean grate with a wire brush and then lubricate with an oil-soaked rag. Meanwhile, lightly brush corn with oil. Mix butter, scallions, honey, salt and pepper to make a flavored butter. Place corn on hot grate: grill until spotty brown, about 5 minutes. Turn corn over; continue to grill until spotty brown on remaining side, about 5 minutes longer. Serve with softened butter.

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