Grilled Corn With Mango-Habanero Butter Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, combine softened butter, diced mango, minced habanero pepper, lime juice, and salt.
• STEP 3.Grill the corn on the preheated grill, turning occasionally, until it is charred and cooked through, about 10-12 minutes.
• STEP 4.Remove the corn from the grill and let it cool slightly.
• STEP 5.Spread the mango-habanero butter over the grilled corn, allowing it to melt and coat the kernels.
• STEP 6.Serve the grilled corn with mango-habanero butter immediately.
• STEP 7.Enjoy!

Cooking Tips

• To make the mango-habanero butter easier to spread, let it sit at room temperature for a few minutes before using.
• If you prefer less heat, remove the seeds and membranes from the habanero pepper before mincing.
• For extra flavor, sprinkle some chopped fresh cilantro or crumbled queso fresco on top of the grilled corn before serving.

Storage and Serving

• Grilled corn with mango-habanero butter is best served immediately while the butter is still melted.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, wrap the corn in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.