The Parish's Grilled Corn Recipe

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Recipe adapted from Casey Lane, The Parish, Los Angeles

Grilled Corn With Honeycomb Butter
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Grilled Corn with Honeycomb Butter
Prep Time
Cook Time
ears of corn
Total time: 25 minutes
  • 4 ounces (8 tablespoons) butter (preferably Plugrá)¼ pound fresh honeycomb6 ears of corn, husks on and silk removed1 tablespoon piment d'Espelette1½ teaspoons flaky sea salt1 lemon, cut into wedges
  1. In a food processor, combine the butter and the honeycomb. Blend until a smooth paste forms.
  2. Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks, then cover again with the husks. Use a piece of kitchen twine to tie the husks together around the top of the corn.
  3. Turn a grill to high and close the lid. After 15 minutes, lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 25 minutes. Set aside to cool slightly, then peel the corn and brush with the honeycomb butter.
  4. Sprinkle with the piment d'Espelette, season with the sea salt and serve with the lemon wedges.
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