Prep Time: 10 mins

Cook Time: 15 – 18 mins

Serves: 4

Honey Roasted Black Pepper Corn


4 corn on the cob (in the husk)

1 tablespoon honey

1 tablespoon Seasoned Vegetable Base

¼ cup butter (melted)

½ teaspoon black pepper, coarse


Set EGG for direct cooking (no convEGGtor) at 200˚C.

Soak the corn (with husk on) in cold water.

In a bowl, mix honey, vegetable base, butter and black pepper.

Pull the husk back from the corn (but don’t remove husk) and remove the silk from the corn. Brush the mixture on the corn. When all sides have been coated, pull husk to cover the corn.

Place the corn directly onto the EGG. Using tongs, turn the corn ever 3-4 minutes.

Cook until the corn is soft to the touch (approximately 15 – 18 minutes).


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