Olive Roasted Corn

It was always fun to go to grandma and grandpa's house on weekends. Especially when they lived along the Susquehanna River. Often during the summer the grill would be going and along with the meats, roasting corn was a frequent favorite.

12 ears corn
1/3 cup finely chopped pimiento stuffed olives
1/2 cup melted butter
1/4 cup honey
1/4 cup lemon juice

Brush corn generously with combined ingredients. Wrap each ear in aluminum foil - secure ends. Grill 3 or 4 inches over hot coals for 10 to 15 minutes. Turn corn frequently. Serve with any remaining mixture.