Tiny New York Kitchen: Grilled Honey Dijon Corn

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By Victoria Hart Glavin of Tiny New York Kitchen

Enjoy the harvest of corn this summer. I like to cook my corn on the grill, but remember that if you don’t have a grill then just use a grill pan. You can place corn on the grill over indirect heat with the husks intact or pulled back.

Corn in the husks will take about twice the time to cook. You can also peel and remove the husks and wrap the ears in foil. One of the advantages of grilling corn in the husks is that when they’re ready to come off the grill and cool off a bit it makes shucking easier.

Ingredients

  • 2 Corn Cobs (Cut In Half)
  • 2 Tablespoons Butter (Melted)
  • 1 Tablespoon Honey
  • 1 Tablespoon Dijon Mustard

In small-size bowl, mix together melted butter, honey and mustard. Set aside.

Preheat grill to a medium heat.

Add corn to grill and grill over a medium heat for 6 minutes.

Remove from grill and brush with butter mixture. Place back on grill and cook for 4 minutes more.

Remove and serve warm.  Serves 2 to 4


 

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

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