Grilled Corn with Mango-Habanero Butter
Recipe: 1 cup mango Mango Peach Jalapeño Jam, 1½ sticks unsalted butter, 2 tbsp packed cilantro, ½ tea kosher salt, 8 ears of corn. In a food processor add Mango Peach Jalapeño Jam, butter, cilantro,
RECIPES & IDEAS
Grilled Corn with Mango-Habanero Butter
Ingredients:
1 cup mango Mango Peach Jalapeño Jam
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
Directions:
In a food processor add Mango Peach Jalapeño Jam, 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 it dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread it with the mango-habanero butter, and serve.
Make-Ahead: The Mango Peach Jalapeño Jam butter can be refrigerated for up to 2 weeks.