Charred Corn on the Cob

2 tablespoons honey

1 tablespoon salt

½ cup milk

6 cups coconut milk

½ cup butter, melted

5 corn on the cob, husked

5 tablespoons butter

Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.

Preheat a charcoal grill for medium heat.

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. Serve with 1 tablespoon of butter per ear.