Prep Time: 5 minutes
Cook Time: 12–15 minutes
Servings: 4

A Fourth of July cookout isn’t complete without corn on the cob. This version keeps things simple—sweet corn is grilled until lightly charred, then coated in a rich honey butter that melts into every kernel before being finished with flaky sea salt.

Why You’ll Love It

The smoky char from the grill balances perfectly with the sweet honey butter, creating a buttery, slightly caramelized bite that pairs with everything from burgers and hot dogs to barbecue chicken and ribs. It takes just a few ingredients but always disappears first at the cookout.

Ingredients:

0.5x

1x

2x

4x

•   4 ears fresh sweet corn (husks removed)
•   3 tbsp unsalted butter (softened)
•   1 tbsp honey
•   1/4 tbsp kosher salt
•   Pinch black pepper (optional)
•   sea salt (for finishing)
•   fresh parsley (chopped, optional, for garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Preheat a grill to medium-high heat.
2. In a small bowl, mix together the softened butter, honey, kosher salt, and black pepper until smooth.
3. Place the corn directly on the grill and cook for 12–15 minutes, turning every few minutes until the kernels are tender and lightly charred on all sides.
4. Remove the corn from the grill while still hot.
5. Immediately brush each ear generously with the honey butter so it melts into the corn.
6. Sprinkle with flaky sea salt and garnish with chopped parsley if desired.
7. Serve immediately while warm.

Tips

• Add a pinch of chili powder or smoked paprika to the butter for a subtle kick.
• Fresh corn works best, but frozen corn on the cob can also be grilled after thawing.
• Double the honey butter and serve extra on the side for guests.