Grilled corn. (May 12, 2012)

Grilled corn. (May 12, 2012) Credit: Johnny Simon

This recipe comes from avid competition barbecuer Eric Devlin, the editor of online barbecue magazine Smoke Signals.

Check out his 10 Tips for backyard barbecuers.


8 ears of corn

2 sticks (1/2 pound) butter, softened

2 tablespoons honey

1/4 to 1/2 teaspoon ground ancho or chipotle chili powder (chipotle is spicier)


1. Place the corn in a pot of cold water; keep ears submerged by laying a smaller, water-filled pot on top of them. Soak for 45 minutes.

2. With electric mixer, beat butter with honey, ground chili and salt to taste. Scrape mixture onto a sheet of plastic wrap, roll up into a log and refrigerate.

3. Preheat grill for medium, indirect heat (300 to 325 degrees). Remove corn from water and peel open the tops to expose the tip of the ear. Grill until the kernels at the tip start to get a little charred. Serve with slices of spicy honey butter.

Makes 8 servings.

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