Vegetables

1. Fill a large pot with cold water, add corn, and let soak 20 minutes. Meanwhile, heat grill to medium-high for 10 minutes, then clean and oil grates.

2. In a small bowl, combine butter, honey, and chipotle powder and stir until blended; set aside.

3. Pat corn dry, then brush lightly with vegetable oil. Grill, uncovered, until kernels are charred but not shriveled, 6 to 8 minutes, turning occasionally. Transfer corn to a platter and spread with honey butter before serving.

Source: Hannaford fresh Magazine, July - August 2020