Corn, glorious corn! Fresh sweet corn is everywhere and that means time to fire up the Big Easy and make some honey-butter corn-on-the-cob. A little added sweetness and ready in no time at all. I actually made this honey-butter corn (on the left) along with my Buffalo blue cheese corn (on the right) so that I’d have a nice mix of sweet and savory corn-on-the-cob for dinner. You can cook the corn at the same time you’re cooking something else in the Big Easy. Just place the corn in a Bunk Bed basket above your other food. Depending on what all you are cooking you can squeeze two bunk bed baskets into the Big Easy at once.
Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
4 ears corn-on-the-cob, husks and silks removed, cut in half
4 tablespoons unsalted butter
1 tablespoon honey
1 pinch Kosher salt
Fire up your Big Easy.
Place the 8 pieces of corn onto pieces of foil.
Place the butter, honey and salt in a small saucepan over medium heat and stir until the butter is melted and the honey is dissolved. Brush over the tops of the corn. Rotate and brush the other side of the corn.
Seal tightly in the foil and place into the Big Easy basket.
Cook in the Big Easy for 20-25 minutes or until the corn is tender.
I absolutely love cooking corn on my Char-Broil Big Easy. It comes out perfect every single time. Juicy, hot and ready for whatever toppings suit my fancy. This time my topping of choice was inspired by Buffalo wings. A little Buffalo wing sauce, a little blue cheese and a little bit of butter and I’ve got a delicious side dish (the three pieces you see on the right in the picture below). The three pieces on the left is my honey-butter corn-on-the-cob. If you’re worried about Buffalo blue cheese corn being too spicy, don’t. The Buffalo sauce is there, you can taste it, but it’s not overwhelming at all, not in the least. The corn ends up sweet and buttery with that great blue cheese ‘funk’ and the hint of vinegary wing sauce. Yummy!
The Char-Broil Big Easy is a fantastic all-around cooker. And as much as I use it to cook poultry, that’s not all it does perfectly. This Cajun corn-on-the-cob is just another great side dish. As with just about anything on the Big Easy, it’s no-fuss and as easy as can be. The corn comes out packed with spicy buttery goodness, cooked perfectly. There is a nice little kick to Cajun corn-on-the-cob. If you’re worried it might be too spicy (it’s really perfect to me), cut back on the cayenne and red pepper flake. I wouldn’t eliminate them completely. That little heat balances well with the sweetness of the corn.