When I see mushrooms, I go a little nuts. Which is weird, I realize, because they are after all just mushrooms. It's not like they are delicious nuggets of sugar or anything. Every time I make these savory, totally delicious mushrooms in my Instant Pot I eat THE ENTIRE BATCH.Read More
Seafood makes me swoon. All I have to do is think about lobster or scallops or crab meat or shrimp and I begin to salivate. I could eat seafood alllllll day long, no joke. And it's so dang easy to cook! Let me rephrase that. It cooks so quickly!Read More
Vacation is lovely, oh so lovely, but the recovery and hustling required upon one's return home can be classified as total insanity. Today has been a blur of swim lessons, doctor's appointments, dirty laundry, gloomy weather, grocery shopping..Read More
Happy Memorial Day! We are thoroughly enjoying this "free" Monday off, even though the day has not gone exactly as planned. We recalibrated and everything is good. In a bit we'll start grilling up some delicious food and I plan to SLATHER a juicy steak with this..Read More
I wonder how many Minnesotans were prescribed antidepressants this winter. Not one typically prone to depression, I feel myself sinking into the bowels of seasonal sadness. This winter has been rough! Snow, COLD, grey days, being cooped up indoors, repeat, repeat, repeat. There are, however, good sides to this time of year.Read More
Hello February! I'm not sure I've ever been happier to begin a new month. The sun is shining and my head feels clear at the moment. I have hopes that this month will bring answers for our oldest boy. He has endured an endless string of challenges, and his list grew way more in the past month than we ever could have anticipated.Read More
It finally snowed! It looks strangely like winter outside today. The snow that fell was the wet heavy kind, causing our satellite dish to cease working last night. Did I mention that this happened just as I was sitting down to watch a show that I get really excited about watching every week?Read More
Does anyone else have a food photography abyss? I have a handful of photos/recipes that sadly lie dormant on my hard drive. Due to this thing called Having A Lot On My Plate, I just don't get everything posted that I want to. Last week I received a sweet email from a reader who asked if I had a recipe for nut butter.Read More
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!