Charred Corn on the Cob

Ingredients

• 5 tablespoons butter 
• 6 cups coconut milk 
• 5  ears corn husked
• 2 tablespoons honey 
• 0.5 cup milk 
• 1 tablespoon salt 

Equipment

• grill
• skewers

Directions

1. Stir together the honey, salt, milk, coconut milk, and melted butter.
2. Add the corn, cover, and refrigerate overnight.
3. Preheat a charcoal grill for medium heat.
4. Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill.
5. Serve with 1 tablespoon of butter per ear.