Honey-Glazed Corn on the Cob

Three ingredients turn plain boiled corn on the cob into something you’ll crave all summer. A simple glaze of runny honey, olive oil, and optional crushed garlic gets brushed on and broiled until the kernels caramelize and char at the edges.

Boiling the corn first ensures it’s fully cooked and tender before it hits the broiler. Pat it completely dry afterward. Wet corn steams under the grill instead of browning, and the glaze slides right off.

Turn the cob frequently and keep brushing on more glaze as it cooks. The honey sugars caramelize fast under high heat, building up sticky, golden layers. You want charred spots, not burnt ones, so stay close and keep rotating.

Chef Tips

• Use runny honey, not thick creamed honey. It mixes smoothly with the oil and brushes on evenly. If your honey has crystallized, warm the jar in hot water for a few minutes.
• The garlic is optional but highly recommended. Even one crushed clove adds a savory note that balances all that sweetness.
• Watch the corn closely under the broiler. Honey burns quickly, so the difference between caramelized and scorched is about 30 seconds.

Variations

• Add a pinch of smoked paprika or chili powder to the glaze for a sweet-heat kick.
• Squeeze fresh lime juice over the finished corn and sprinkle with flaky sea salt for a Mexican street corn feel.
• Swap olive oil for melted butter for a richer, more indulgent glaze.