Kimchi and Honey Butter Glazed Corn
Tyler Ryan
Kimchi and Honey Butter Glazed Corn
This recipe was inspired by and adapted from a New York Times Recipe that can be found here.
Ingredients
- 8 ears shucked corn
- 2 cups water
- 4 Tbs butter
- 3 Tbs honey
- 3 Tbs Kimchi Salt
- 2 Tbs San Juan Island Sea Salt
- 3-4 thinly sliced green onions
Steps
- Combine all ingredients except corn in a high-sided aluminum pan. Place over low heat in the barbecue and stir.
- Place corn cobs over medium-high heat in the barbecue. Rotate every couple of minutes as each side begins to char.
- Once corn is cooked, place each ear in the aluminum pan and coat with the warm sauce.
- Keep the corn basted in the pan and they will stay perky for quite some time.