GUYYYYSSSS! This. recipe. Honey habanero corn!
I teased you with it on a couple Weekly Workouts + Menu posts, but I really wanted to wait until I could take some legit pictures and get a nice post up because this corn DESERVES it. Seriously.
Melting some kind of compound butter over hot grilled corn is always my favorite way to make a good ol’ cob. But this recipe is unbeatable. I used a fantastic specialty habanero honey that I got at local winery, but it’s really easy to replicate the same flavors with honey and chile flakes.
You can take advantage of fresh summer corn and throw it on the grill or you can just make this sauce and melt it over thawed frozen corn after sauteing it (with a little onion or shallot would be great!) I cut the leftovers off a cob and then added all my leftover compound butter on top. Crazy good.
- 2 corn cobs
- 1 T butter/margarine
- 2 scallions (mine were teeny, 1 large one would work)
- 1/2 clove garlic
- 2 t habanero honey (or 2 t normal honey + 1/2 t chile flakes)
- Throw the corn on the grill. I like to drizzle a teeny little bit of oil on them first, but they work bare just fine too.
- Soften the honey and the butter. Add the scallion and garlic, both minced really fine. Stir into the butter. Refrigerate until the corn is done.
- When the corn is done, just melt the butter right onto the corn.