Smoked Corn on the Cob Traeger Recipe: Honey Butter and Smoked Salt Delight

The blog post from Traeger provides a delightful recipe for grilled corn on the cob, enhanced with homemade honey butter and finished with smoked salt. This combination creates a perfect balance of sweet and smoky flavors, making it an ideal side dish for any barbecue.

Ingredients:

• 6 whole ears of corn, shucked
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup smoked honey
• 1 tablespoon smoked salt

Preparation Steps:

1. Preheat your Traeger grill to 450°F (232°C) with the lid closed for 15 minutes.
2. Brush the shucked corn with olive oil and place them directly on the grill grates. Turn them occasionally and cook for about 10 minutes until the corn is slightly charred on the outside.
3. In a stand mixer, whip the butter and smoked honey together for about one minute until the mixture is light and airy. Brush this honey butter onto the warm corn and sprinkle with smoked salt before serving.

Grilled Corn with Honey Butter and Smoked Salt

Summer grilling season calls for creative and flavorful sides that can stand up to the smoky richness of barbecued meats. One such side that never disappoints is grilled corn on the cob. This classic summer treat is elevated to new heights when paired with a luscious honey butter and a sprinkle of smoked salt. Here's how you can bring this delightful dish to your next cookout.

Ingredients and Prep:

To serve four, you'll need six ears of fresh corn. Start by shucking the corn, removing all the husks and silk. Brush each ear with a light coating of olive oil, which helps in achieving a beautifully charred exterior on the grill. For the butter, combine half a cup of unsalted butter at room temperature with half a cup of smoked honey. This mixture creates a sweet and smoky spread that pairs perfectly with the natural sweetness of the corn.

Grilling to Perfection:

Preheat your grill to a high temperature, around 450°F. Place the corn directly on the grill grates, turning occasionally to ensure even cooking. After about 10 minutes, the corn should be tender and slightly charred. This charring not only adds to the visual appeal but also imparts a delightful smoky flavor that complements the sweetness of the honey butter.

Finishing Touches:

While the corn is still warm, generously brush it with the honey butter. The heat from the corn will melt the butter, allowing it to seep into the kernels. Finally, sprinkle each ear with smoked salt. This final touch adds a hint of smokiness and a bit of crunch, enhancing the overall flavor profile.

Why This Recipe Works:

The combination of honey and butter is a classic pairing that adds a rich sweetness to the corn. The smoked honey introduces a depth of flavor that you wouldn't get with regular honey, making the dish more complex and satisfying. The smoked salt not only enhances the smoky flavor from the grill but also balances the sweetness with its savory notes.

Serving Suggestions:

Grilled corn with honey butter and smoked salt can be served as a side dish with almost any grilled meat. It's particularly good with barbecued ribs, grilled chicken, or even a juicy steak. For a vegetarian option, pair it with a grilled portobello mushroom or a hearty salad.

This dish is sure to be a hit at your next barbecue, bringing together the best of sweet, savory, and smoky flavors in every bite. Whether you're hosting a large gathering or enjoying a quiet evening at home, grilled corn with honey butter and smoked salt is a simple yet impressive addition to your summer menu.