For this simple recipe, we like to use our fresh, local North Shore Kahuku Corn and our Hawaiian Kona Deep Sea Water Salt. We recommend to strip the husks partly off, remove the silks, briefly soak the corn in cold water and re-wrap the ears before grilling it. Serve with butter and a little of our delicious Kona Salt to taste
- 10 ears fresh corn
- ½ cup unsalted butter, room temperature
- Kona Hawaiian Sea Salt
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, strip the husks partly off, remove the silks, briefly soak the corn and re-wrap the ears.
- Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and Kona Hawaiian Sea Salt