- 1 mango, peeled and coarsely chopped
- 1/4 cup mango nectar
- 1 tablespoon honey
- 1/2 habanero chile, seeded
- 1 1/2 sticks unsalted butter, softened
- 2 tablespoons packed cilantro leaves, chopped
- 1/2 teaspoon kosher salt
- 8 ears of corn
- 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.
The mango-habanero butter can be refrigerated for up to 2 weeks.