Charred Corn on the Cob

Charred Corn on the Cob

2 tablespoons honey
1 tablespoon salt
1/2 cup milk
6 cups coconut milk
1/2 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.