Grilled Corn with Mango-Habanero Butter
Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
Plus: F&W’s Guide to Fresh Summer Produce
Grilled Corn with Mango-Habanero Butter
Grilled Corn with Mango-Habanero Butter
© John Kernick
Grilled Corn with Mango-Habanero Butter
- ACTIVE: 40 MIN
-
TOTAL TIME:
1 HR 45 MIN
- SERVINGS: 8
Ingredients
- 1 mango, peeled and coarsely chopped
-
1/4 cup mango nectar
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1 tablespoon honey
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1/2 habanero chile, seeded
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1 1/2 sticks unsalted butter, softened
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2 tablespoons packed cilantro leaves, chopped
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1/2 teaspoon kosher salt
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8 ears of corn
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Directions
- In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
- Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
- Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
- Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
Make Ahead
The mango-habanero butter can be refrigerated for up to 2 weeks.
Grilled Corn with Mango-Habanero Butter
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