Rotisserie Corn on the Cob with Hot Honey Garlic Butter
Rated 5.0 stars by 1 users
Servings
5
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
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5 ears corn on the cob, husks removed
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Melted butter
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Hot honey
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Hot sauce
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Bartlow’s BBQ Dust Bowl Garlic Butter Seasoning, to taste
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Additional melted butter, for finishing
Directions
Remove the husks from the corn and carefully cut a thin slice from each end of every ear. This makes it easier to slide the corn securely onto the rotisserie.
Thread the corn onto the rotisserie spit, pushing each ear down as far as possible. Space the ears so they don't touch as the rotisserie turns.
Bank the charcoal toward the back of the grill for a mostly indirect cooking setup. Place the rotisserie onto the grill and make sure the corn can rotate freely.
Light the charcoal and start the rotisserie. Allow the corn to rotate for about 10 minutes while the grill comes up to temperature.
Check the corn for tenderness. Continue cooking for another 5–10 minutes while you prepare the butter mixture.
Melt butter and combine it with hot honey, hot sauce, and Bartlow’s BBQ Dust Bowl Garlic Butter Seasoning.
Move some of the charcoal forward to create more direct heat and begin developing that fire-roasted char.
Brush the corn generously with the seasoned butter mixture while it continues rotating over the heat.
Sprinkle additional Dust Bowl Garlic Butter Seasoning directly onto the rotating corn. The butter mixture acts as a binder, helping the seasoning stick to the corn.
Continue cooking and rotating until the corn is tender and has developed a beautiful golden, lightly charred exterior.
Baste the corn once more with the seasoned butter mixture before removing it from the grill.
Carefully remove the corn from the rotisserie and finish with another layer of melted butter.
Serve hot and enjoy!
Recipe Video
Recipe Note
Trim the ends. Cut just a thin slice from each end of the corn. Scott found that this makes it much easier to slide the ears onto the rotisserie.
Push the corn on securely. Get each ear as far down onto the rotisserie attachment as possible. If too much weight hangs away from the attachment, the corn can have trouble rotating evenly.
Season after the corn starts cooking. Basting later in the cook gives the seasoned butter something to cling to and helps the additional Dust Bowl seasoning adhere to the corn.
Look for tenderness, not an exact temperature. Scott uses a thumb test to feel when the corn begins to soften. You're looking for tender corn with good color and a little fire-roasted char.
