- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 19 mg
- Sodium
- 271 mg
The star of any barbecue is the meat, but this side dish comes a very close second. Whenever Ree serves Hot Honey Corn at a cookout, it is one of the first things to disappear!
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 19 mg
- Sodium
- 271 mg
Ingredients
Corn:
Topping:
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Directions
- Turn the broiler to high heat or 500 degrees F.
- Boil the corn for 4 to 5 minutes, then remove to a paper towel-lined plate and let steam dry. Pat the corn with the paper towels to ensure that the cobs are completely dry, then place on a foil-lined broiling tray. Brush the corn with the melted butter and sprinkle it with the salt and pepper.
- Broil the corn for 7 minutes, then flip and broil for another 7 to 10 minutes.
- Meanwhile, prepare the hot honey. Add the honey, vinegar, red pepper flakes, hot sauce and jalapeños to a small pan and simmer until the jalapeños turn to candy, about 5 minutes. Transfer the mixture to a mason jar and leave the lid off until cool to the touch.
- Remove the corn from the pan and transfer to your serving dish. Pour or spoon the hot honey all over the corn.
- Scatter the crumbled Cotija and chopped cilantro over the top to garnish, then serve.
