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Corn in Honey on a Grill Pan
Instructions
Place the cleaned corn cobs in a pot, cover with cold water and set them to boil. Take them off the heat 15–20 minutes after the water boils – the kernels should be easy to bite through. Young sweet corn will cook in 15 minutes, mature corn in 25–30. Do not salt the water while boiling – salt makes the kernels tough.
Let the boiled cobs cool a little – hot corn is awkward to hold in your hands for brushing, and you could burn yourself.
Combine the soft butter with the honey, ground chilli pepper and salt to taste. The butter must be softened (at room temperature), otherwise it will not blend with the cold honey. Mix thoroughly into a smooth, thick paste.
Generously brush the honey mixture over the corn cobs on all sides with a silicone brush. Do not skimp on the mixture – it is what gives the caramel crust when grilling.
Place the corn on a well-heated grill pan. Grill the cobs for 5–7 minutes, turning every 1–2 minutes so the characteristic "stripes" from the ridged base form. On contact with the hot surface the honey caramelises into a lovely glossy crust.
Serve this hot appetiser with beef steaks, roasted pork, fish or simply with shashlik. The caramelised corn, with its sweet-salty-spicy taste, sets off any meat beautifully.
Tips
- 1
Choose small cobs about 15–20 cm long – they are more tender, cook faster and fit easily on the pan.
- 2
Serve with Argentinian chimichurri sauce – the combination of sweet corn and a spicy green sauce is simply superb.
- 3
Cook it outdoors together with shashlik – an excellent addition to grilled meat. Using a similar method I also make baked corn in the oven.
- 4
The butter should be soft, at room temperature – that way it blends better with the honey without lumps.
FAQ
Can I use frozen corn? +
Yes, but first boil it until fully cooked for 15–20 minutes (after it has thawed completely). Fresh young corn in season tastes better – it is sugary and juicy, while frozen corn is always a little bland. Frozen corn makes for a more "diet" version. You can also use canned cobs (baby corn) – they are already ready for grilling and do not need boiling. Sweet shop-bought vacuum-packed boiled corn is also suitable – you only need to heat it with the honey mixture.
What can I use instead of a grill pan? +
An ordinary frying pan will do (you just will not get the characteristic grill "stripes"), as will a barbecue or charcoal grill (which gives the most authentic, smoky taste), an electric grill (a convenient and clean option), or an oven set to the grill mode (a good compromise). On an ordinary pan watch carefully – the honey can burn faster than on a grill. Over charcoal the corn comes out with a light smoky accent – that is the tastiest of all. A gas grill is also a great choice for the dacha.
How long does the finished corn keep? +
It is best eaten straight away while hot – that is when all the flavour comes through: warm honey, melting butter, fragrant spices. It keeps in the fridge for up to a day in a tightly sealed container, but the taste will no longer be the same – the honey sets, the butter hardens and the "grill effect" disappears. If you need to reheat it, use the microwave for 1–2 minutes or a pan for 3–5 minutes. The ideal approach is to cook just as much as you will eat in one sitting.
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