Corn on the Cob Three Ways with BBQ Mayo, Hot Honey & Garlic-Herb Butter
Fourth of July

Corn on the Cob Three Ways

with BBQ Mayo, Hot Honey & Garlic-Herb Butter

15 MIN
$12.99 4-8 Servings
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From the Test Kitchen

Fit for a crowd, this corn on the cob "bar" allows each person to choose their own journey between toppings of smoky-sweet BBQ mayo and aromatic scallions, hot sauce-spiced honey and crispy onions, and garlic-herb butter sprinkled with parmesan.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    260 Cals (est.)
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fresh
ingredients
Corn on the Cob Three Ways with BBQ Mayo, Hot Honey & Garlic-Herb Butter
Title
  • 4 ears Of Corn
  • 2 Scallions
  • 1 oz Garlic & Herb Spreadable Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Hot Sauce
  • ⅓ cup Crispy Onions
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 2 tsps Honey
time-saving
tips & techniques
How To: Properly Salt Cooking Water
How To: Chop Scallions
step-by-step
instructions
1 Prepare & cook the corn

Remove the honey and spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn. Wash and dry the fresh produce. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels. Transfer the cooked corn to a cutting board. When cool enough to handle, halve each cob.  

2 Assemble the toppings & serve your dish

Meanwhile, thinly slice the scallions. In a bowl, combine the mayonnaise and barbecue sauce. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the hot sauce as you’d like; stir to combine. Serve the cooked corn as desired with the BBQ mayo and sliced scallions, hot honey and crispy onions, and the softened butter and cheese. Enjoy!

Tips from Home Chefs

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Corn on the Cob Three Ways

1 Prepare & cook the corn

Remove the honey and spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn. Wash and dry the fresh produce. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels. Transfer the cooked corn to a cutting board. When cool enough to handle, halve each cob.  

2 Assemble the toppings & serve your dish

Meanwhile, thinly slice the scallions. In a bowl, combine the mayonnaise and barbecue sauce. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the hot sauce as you’d like; stir to combine. Serve the cooked corn as desired with the BBQ mayo and sliced scallions, hot honey and crispy onions, and the softened butter and cheese. Enjoy!

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