Grilled Corn with Mango Habanero Butter Recipe

Grilling your sweet corn is possibly the best way to eat the ear. Pairing it with a mango-habanero butter is the perfect spicy sweet combination to include. Possibly my favorite way to enjoy an ear of corn. This butter is DELICIOUS!

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.


Should I boil corn before grilling it?

In order to provide enough moisture for the grill, it’s important to soak the corn in water for 10 minutes.

Can I skip the grilling and just eat the corn after boiling it?

Yes, it would lose the amazing flavor that charring the kernels offers but it would still be amazing and the mango-habanero butter would be just as tasty.

What other flavors would be good on grilled corn?

You can’t go wrong with a Mexican style which is mayo, sour cream and spices. I also love adding Spicy Cilantro Lime Butter.

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!