Ingredients with Measurements:
- 4 ears of corn, husks removed
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper.
3. Brush the honey-lime mixture onto each ear of corn, making sure to coat all sides.
4. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and slightly charred.
5. Remove from grill and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Agave nectar can be substituted for honey.
- Lemon juice can be substituted for lime juice.
- Vegetable oil can be substituted for olive oil.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Sprinkle with chopped fresh cilantro before serving.
Tips and tricks:
- Soak the corn in water for 30 minutes before grilling to prevent it from drying out.
- Use a basting brush to evenly coat the corn with the honey-lime mixture.
- For a smoky flavor, grill the corn with the husks on and remove them after cooking.
Storage instructions:
- Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the corn in foil and place in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the corn on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Grilled chicken
- Steak
- Shrimp skewers
Suggested side dishes:
- Grilled vegetables
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the corn is not cooking evenly, rotate it more frequently on the grill.
Food safety advice:
- Make sure to remove all of the silk from the corn before grilling.
- Use tongs to handle the hot corn on the grill.
Food history:
- Corn on the cob has been a popular summer dish in the United States since the 1800s.
Flavor profiles:
- Sweet and tangy with a hint of smokiness.
Serving suggestions:
- Serve hot off the grill as a side dish or appetizer.
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