Smoked Honey Grilled Corn on the Cob
bbqcanadiancorngrillingbbqcanadiancorngrilling
Grilled corn is one of those things that sounds simple until you eat a bad version, and the difference between good and great comes down to two things: char and fat. You want the kernels to blister and pop, not steam inside the husk. Pull the husks back, brush the corn with butter and a little salt, then lay them straight on a hot grill and leave them alone long enough to get real color. The TGCS Co Smoked Honey Mustard goes on in the last two minutes of cooking, and the honey in it will caramelize fast against the heat, building a sticky, smoky glaze that gets into every groove. The smoke note in the mustard reads like you've been tending that fire for hours. Serves 4.
What you need:
Food:
4 ears of corn, husks pulled back and tied (or removed entirely. Leaving the husk on steams the corn, which is fine but won't get you the char you're after here. Remove it.)
2 tbsp unsalted butter, melted (sub neutral oil for dairy-free, the glaze still works)
Kosher salt
4 tbsp TGCS Co Smoked Honey Mustard, divided (2 tbsp for grilling, 2 tbsp for finishing at the table. The grilling portion will caramelize. The finishing portion stays bright and punchy.)
1 tbsp neutral oil for the grill grates (prevents sticking. Fold a paper towel, soak in oil, use tongs to wipe the grate right before the corn goes on.)
Flaky sea salt for finishing
2 tbsp fresh chives, finely sliced (optional but strong. The chives cut through the sweetness.)
Lime wedges for serving (the acid wakes everything up)
Equipment:
Gas or charcoal grill (cast iron grill pan on the stovetop works in a pinch, but you lose the outdoor smoke note. Crank the grill pan as hot as it will go and run your exhaust fan.)
Pastry brush or silicone basting brush
Tongs
How to cook it
1. Preheat your grill to medium-high, around 425 to 450 F. You want it genuinely hot before the corn goes on. Clean the grates and oil them right before you cook.
2. Pull the husks back on each ear of corn, remove the silk, and either tie the husks back as a handle or snap them off entirely. Brush each ear with melted butter and season lightly with kosher salt.
3. Lay the corn directly on the grill grate. Close the lid and LEAVE THEM ALONE for 3 to 4 minutes. You're building char, not just grill marks. Listen for the kernels starting to pop slightly, that's the sound of them blistering.
4. Rotate each ear a quarter turn using tongs. Another 3 to 4 minutes with the lid down. Keep rotating every 3 to 4 minutes until the corn has color on all sides, about 12 to 15 minutes total. Some kernels will go dark brown to black at the tips, that's exactly right.
5. In the last 2 minutes of cooking, brush 2 tbsp of the TGCS Co Smoked Honey Mustard across all sides of each ear. The honey will caramelize fast against the hot grate. (Watch it closely here. The sugars in the honey glaze will go from caramelized to burned in under a minute if your grill is running hot. If you see smoke picking up, pull the corn off.)
6. Pull the corn off the grill and let it rest on a board for 1 minute.
7. Brush with the remaining 2 tbsp of Smoked Honey Mustard while the corn is still hot. This second application stays fresh and glossy instead of caramelizing, so you get two layers of flavor: the cooked-in char and the bright finish.
8. Scatter chives over the top, finish with a pinch of flaky sea salt, and serve with lime wedges on the side.
9. ENJOY!