Honey Garlic Corn on the Cob

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Corn and honey are two naturally sweet ingredients, so what happens when you combine them and grill to charred, caramelized perfection? This honey corn on the cob happens! Sweet, smoky, and bursting with flavor, this honey corn on the cob is your ticket to having the most popular barbecue in town.

Honey Corn on the Cob on a serving plate

When corn is at its summer peak, this is my absolute favorite way to serve it. I brush the cobs with a little sauce, grill them until the kernels are juicy, tender, and lightly charred, then finish them with an extra drizzle of warm honey garlic sauce that instantly elevates the whole dish.

As the sauce hits the hot grill, the honey caramelizes and turns sweet and smoky, clinging to every kernel. It’s a simple upgrade that somehow makes grilled corn even better — and once you try it, there’s no going back.

Ingredients notes

You only need a handful of ingredients, mostly pantry staples, to make this honey corn on the cob. Gather these items:

Ears of corn: Ahh, corn, it’s the sweet taste of summer!
Other ingredients: Honey, soy sauce, ginger, garlic cloves, sesame oil, chili flakes, and sea salt.
To serve: Minced cilantro or parsley.

Honey garlic sauce being poured over corn on the cob

Hot honey corn on the cob

Have you tried spicy honey before? If not, you should: sweet and heat belong together! If you enjoy the bold flavor of spicy foods, we suggest making an easy variation of this honey corn on the cob recipe by swapping the honey garlic sauce for this hot honey recipe for a spicier corn on the cob. While you’re at it, make some extra hot honey to have on hand!

Tips for selecting the best corn

While the honey and garlic dress the corn up, your cob is only going to be as good as your corn! Here is a guide to help you select the best tasting, juiciest corn:

Husk: First, look at the husk of the corn – you’ll want to see bright green husks tightly wrapped around the entire ear. This means it’s been well protected and is fresh!
Texture: Run your fingers over the husk to feel that it’s slightly soft, and to check that the kernels feel plump and evenly spaced. If it’s weightier, it’s more likely to have juicy and well-developed corn kernels.
Silk: Peek between the husk leaves to inspect the silk, which are the thin threads atop the kernels – moist, golden-brown silk is a sign of freshness. If the silk is dark or dry, it may mean the corn has past its prime.
Aroma: You’ll want the corn to smell fresh and sweet. Any musty or sour sniffs are a sign to leave it behind!

What to serve with honey corn on the cob

Sides: Avocado and corn are the best of friends. Whip up some grilled guacamole while the grill is hot. Keep those sweet flavors coming with some spicy honey roasted carrots.
Mains: Honey corn on the cob is bursting with grilled, summery sweetness! You’ll want to serve it with contrasting flavors, like the mustard in this grilled mustard chicken, to make it shine and balance your meal! Serve it up next to rich, savory dishes, like BBQ crockpot beef ribs. Honey corn also complements shrimp boil skewers and Hawaiian chicken skewers!

Recipe FAQs

Can I prepare the honey garlic sauce in advance?

You sure can! Store it in an airtight jar or container in the fridge for up to a week before use.

How do I make this without a grill?

If you don’t have an outdoor grill, or if you want to make this recipe on the stovetop, you certainly can grill the corn indoors using a grill pan or a cast-iron skillet.

How do I store leftover honey corn on the cob?

This recipe is enjoyed fresh off the grill, but if you have leftovers, wrap each cob individually in foil to preserve the flavor and moisture. Then, place the wrapped corn in an airtight container in the fridge for 2-3 days.

How do I make a husk handle?

Making a husk handle means folding the husk back to create a small handle. The easiest way to do this is to remove the first few tough outer layers, then peel back (but do not remove) the rest of the husk. Tear one piece of a husk and use it as a string to tie the rest of the husk together. You can also skip this step and get shucked corn if preferred.