Grilled corn with mango-habanero butter

This is Week #25 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

The weather in Minnesota is always unpredictable, but we have had an extra dose of unpredictability this year. One day it feels like we live in Florida, the next we are in Alaska and the next Seattle. If you like variety, we're your place! Yesterday was a Seattle day, but I refused to let that keep me from lighting up the grill.

This grilled corn turned out absolutely delicious despite the weather. And the mango-habanero butter I slathered all over it? Oh my dear goodness was it good.

 

Start out by making the butter.

In a small saucepan, combine:

1 mango, peeled and coarsely chopped

1/4 cup mango nectar (or mango juice)

1 tablespoon honey

1/2 habanero chile, seeded (I used 2 habaneros and it was spicy, but not over-the-top)

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:

1 1/2 sticks unsalted butter, softened

2 tablespoons packed cilantro leaves, chopped

1/2 teaspoon kosher salt

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 husks from 8 ears of corn 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 ears of corn for about 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 with the mango-habanero butter and serve!

My husband and I each devoured 2 ears of mango-buttered corn within minutes of removing them from the grill.

We are thoroughly enjoying the butter, even today. It adorned our toast this morning, and I plan to put it on a sandwich in just a bit. Enjoy!

Grilled Corn with Mango-Habañero Butter

Possibly my favorite way to enjoy an ear of corn. This butter is DELICIOUS! (Source: Food & Wine Annual Cookbook 2010)

Serves: 8

Total time: 1 hr, 45 min

Grilled Corn with Mango-Habañero Butter

Ingredients:

  • 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
Instructions:
  1. 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.
  2. Wipe out the food processor. Add the cooled mango puree along with the butter, chopped cilantro and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
  3. 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 ears of corn for about 10 minutes.
  4. 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-habañero butter and serve.