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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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