Honey Glazed Corn On The Cob Recipes

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
• Sprinkle each ear with sesame seeds and chives.

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

Steps:

• Mix the honey and the soy sauce together in a 10-inch skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until syrupy and reduced to about 1/2 cup, about 5 minutes. Turn off the heat and set aside.
• Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
• Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the soy mixture. Return the glazed corn to the grill for an additional 1 to 2 minutes, turning once. Serve immediately.

Steps:

• 1. Remove the stem, leaves and silky fibers from the corn.
• 2. Cook in a pan of boiling water for 10 minutes or until a kernel of corn can easily be removed from the cob with a fork.
• 3. Drain the corn and pat dry with absorbent kitchen paper.
• 4. Whisk together the honey, oil and (if using) garlic.
• 5. Cook under a very hot grill until browned and glazed all over, turning frequently and brushing with more glaze as it cooks.
• 6. Cook for 1-2 minutes before serving.

Steps:

• Shuck and silk the corn and cut away any bruised areas.
• Bring lots of water and the honey to a rolling boil in a large pot.
• Add the corn and cook for four minutes, after the water comes back to a boil.
• Stir together the melted butter, salt and white pepper in a baking dish long enough to hold an ear of corn.
• Drain the corn, roll each ear in the butter mixture and serve immediately.

Steps:

• Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
• Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
• Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
• Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
• Makes 8 servings.