- 4 ears corn, not husked
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, chopped
- 1/8 teaspoon crushed red pepper
- 1 tablespoon brown sugar
- 2 tablespoons honey
Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn.
In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk.
*Cook's Note: For best results allow the corn to sit overnight in the refrigerator.
On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.