Charred Corn on the Cob


  • 5 tablespoons butter
  • 5 corn on the cob, husked
  • ½ cup butter, melted
  • 6 cups coconut milk
  • ½ cup milk
  • 1 tablespoon salt
  • 2 tablespoons honey

1. Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight. 2. Preheat a charcoal grill for medium heat. 3. Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasional...

View full recipe at SpringPad


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