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.
July 4th marks the beginning of corn season here in Indiana. It’s when the best corn starts to become available at our local farmer’s markets. Nothing beats fresh sweet corn… unless you have something even sweeter to put on it. These grilled corn disks with honey butter are easy to make and look and taste great.
If you want to kick the honey butter even more, add a pinch or two of cayenne pepper and throw a few jalapeno rings in with the corn disks.