So the recipe for Grilled Sweet Corn with Chili-Lime Honey Butter has been about, ohh, 8 or 9 years in the making!
Even before the blog I was that crazy person who went to the grocery store multiple times a week. (I still follow my one big trip a week rule, but always find a reason to pop in there for one thing or another a few days later!) That being said, me and the grocery store staff tend to become, well, kind of tight over the years. One produce guy in particular at the Rainbow Foods in Minneapolis that I used to frequent over the 3 years I lived in the city after college (Uptown location – whattup!) and I became especially friendly.
We’d say hello every time I visited the store, ask how each other was doing, etc, but what I really loved was how he’d always suggest fresh recipes I should try at home. One idea he demanded I try, as I was shucking sweet corn at the store one hot summer afternoon, was corn on the cob slathered with butter then finished with a sprinkling of chili powder, and spritz of fresh lime juice.
Now I am an Iowa girl through and through – I know me some sweet corn – but around here we tend to eat it in its purest state. Shucked, steamed, rolled in butter, then sprinkled with salt. At the time I had never even thought to jazz up the classic cob, but his sassy suggestion never left my mind. It’s sad that it’s taken me so long to actually give it a whirl because I did this weekend and OMG IT IS THE BEST CORN EVER!
Summer’s sweetest corn is popped on the grill to bring a smokey contrast to the sweet flavor, then smeared with a compound butter made with chili powder, lime juice, honey, and a dash of cayenne for a subtle kick. This side dish is so good that you may just want to double or triple the recipe to make sure there’s enough to go around!
Start with 6 Tablespoons salted butter at room temperature. I always use salted butter, even in baking. It’s a personal choice, you see. Next add 1 Tablespoon lime juice – about 1/2 lime’s worth.
Drizzle in 2 teaspoons honey next, followed by 1 teaspoon chili powder and dash of cayenne pepper. The dash can be heavy or light – totally your call!
Mix up the butter with a fork, then pop into the fridge.
FYI – compound butters freeze beautifully. Just roll in plastic wrap then pop into a freezer bag. I already have big plans to melt some of this then drizzle over freshly popped popcorn!
Time to get grillin’.
Shuck 6 ears sweet corn (gosh I hate shucking corn. Already have big plans to have my kids do this for me someday!) then pop onto a preheated grill set to medium-high. Add the corn then turn occasionally to get the ears equally cooked/lightly charred on all sides.
Slather the hot ears of corn with the chili-lime honey butter then sprinkle with salt and spritz with a lime wedge, if you please. Pull back your hair, get out the napkins, and chow down!
Grilled Sweet Corn with Chili-Lime Honey Butter
6 Tablespoons salted butter, room temperature
1 Tablespoon lime juice (about 1/2 lime)
2 teaspoons honey
1 teaspoon chili powder
dash cayenne pepper
6 ears sweet corn, shucked
salt and lime wedges, for serving
- In a small bowl combine butter, lime juice, honey, chili powder, and cayenne pepper with a fork until well combined. Refrigerate until ready to use.
- Preheat a grill to medium-high then add sweet corn and grill, rotating occasionally, until evenly cooked. Spread while hot with Chili-Lime Honey Butter then serve with extra salt for sprinkling and lime wedges for drizzling.
I am telling you – best corn ever! The extra sprinkling of salt and spritz of lime juice added at the end, just before biting in, is insanely delicious. The honey in the butter also helps reinforce the sweet flavor in the corn. Loved. This. Dish. Enjoy!
In other news, after 4+ years of posting in the evenings, I’m going to try this whole morning posting thing to see how it goes over the next couple of weeks. Thanks for hangin’ in there with me while I give it a whirl! : )