Ingredients8 h 25 m servings
- Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
- Preheat a charcoal grill for medium heat.
- Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.
ReviewsRead all reviews 4
Good concept, but the marinade did not really stay with the corn through grilling. There was only a light flavor, overall not worth the work to prepare.
I left this to marinate overnight and it was really bad. I don't know if I did something wrong but when I put it on the grill it just got really hard. Maybe the corn was bad.
For all the trouble it's worth, it really doesn't do much. I was disappointed by this recipe.