Grilled Corn with Mango-Habanero Butter

Name: Grilled Corn with Mango-Habanero Butter
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps packed cilantro leaves, chopped; 8 ears of corn; 1 habanero chile, seeded; 1 Tbsp honey; 1 teaspoons kosher salt; 1 mango, peeled and coarsely chopped; 59 milliliters mango nectar; 2 sticks unsalted butter, softened

Grilled Corn with Mango-Habanero Butter might be just the side dish you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 254 calories, 3g of protein, and 18g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. The Fourth Of July will be even more special with this recipe. A mixture of mango nectar, kosher salt, habanero chile, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.

Ingredients you will need

Habanero Chili

Mango Nectar

Honey

Mango

Equipment you will use

Sauce Pan

Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.

Ingredients you will need

Mango Puree

Equipment you will use

Food Processor

Bowl

Wipe out the food processor.

Equipment you will use

Food Processor

Add the cooled mango puree along with 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.

Ingredients you will need

Fresh Cilantro

Mango Puree

Butter

Mango

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Corn Husks