Corn prepared on the grill has a smoky sweetness that is irresistible. This recipe adds a regional kick with the addition of a little spice. Open the foil packets tableside and savor the fragrant steam as it escapes.
Ingredients:…6 ears fresh corn, cleaned …6 tablespoons butter (salted or unsalted) …2 teaspoons honey …1 teaspoon salt …1 teaspoon fresh thyme …2 large rosemary sprigs, broken into six pieces …1 medium Anaheim pepper, seeded and sliced into 6 strips …Butter and red pepper flakes for serving
Directions: …Prepare your grill by cleaning and bringing the heat to approximately 350°F.
Mix the butter and honey together until creamy.
Place each ear of corn on a piece of aluminum foil large enough to wrap it.
Sprinkle each ear with equal amounts of salt and thyme.
Place one tablespoon of the butter mixture onto each ear of corn. Top the butter with one strip of Anaheim pepper.
Bring the aluminum foil up around the corn and wrap, securing any openings by folding or pinching the foil.
Place the corn onto the grill and cook for 15-20 minutes, turning at least twice.
Place corn on plate and open foil to release steam. Serve with butter and sprinkle to taste with red pepper flakes.