Memphis BBQ Grilled Corn with Spicy Honey Butter

Allergens

Milk (in butter)

Ingredients

• 2 large ears of corn, husked and silks removed
• 1/4 cup BBQ dry rub (a mix of paprika, brown sugar, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, salt)
• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Heat the grill to medium high heat.
2. In a small bowl, mix together softened butter, honey, smoked paprika, cayenne pepper, chili powder, garlic powder, salt, and pepper until well combined. Set aside.
3. Brush each corn ear with BBQ dry rub mixture on all sides.
4. Place the corn on the preheated grill, close the lid, and cook for about 8 10 minutes, turning every few minutes to ensure even cooking and grilling marks. The goal is to have a slight char on the kernels while maintaining their juiciness.
5. Once cooked, remove from the grill and generously slather with the spicy honey butter mixture. Return the corn back to the grill for an additional 2 3 minutes to allow the butter to slightly melt and create a glossy finish.
6. Remove from the grill and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors - smoky, sweet, spicy, and tangy. Use a high-quality BBQ dry rub to enhance the flavor of the corn.

Notes

For an extra smoky flavor, you can soak the corn in water with a few drops of liquid smoke for 10-15 minutes before grilling.