Corn on the Cob is wonderful mid-summer but honestly; try making this Cilantro Honey Chile Butter Corn and it will go straight to amazing!
Despite my children telling me I am; I ignore them because I am not THAT bossy! Still there are times and there are places and in this one I can not help myself. GO GET SOME FRESH CORN AND MAKE THIS Cilantro Honey Chile Butter Corn! There, I said it…do I need to
yell say it again? It is so simple and it is beyond divine. Perfect even.
Not overpowered by any one element, the memory of having corn without it now almost makes me cry. How sincere am I in these statements? The first night I made it a few weeks ago, I said no thanks to burgers, fresh tomatoes and potatoes for dinner. I had corn. All corn. Nothing but corn. THAT good!! OK maybe one tomato.
I remember when we were kids that my dad would stop by a local farm on the way home from work and get a bushel of corn for ‘Corn Night.’ Nothing but net…I mean corn. Not one thing on that table but corn and tomatoes. Heaven. Now Heaven is corn with this butter. The best corn in Colorado comes from Olathe and it’s coming in droves…I’m OK with that. I’ll eat my weight of Cilantro Honey Chile Butter Corn when I can.
I was offered a sample of Golden Blossom Honey recently and it arrived the day I decided to make this corn. How perfect. This honey is nothing less than iconic. Created in 1929 by John H. Paton after his father, John G. Paton, had initially developed a bulk honey business on the West Coast.
After several years of development, John G. moved the company in order to take advantage of prosperity and opportunities to be created in the Northeast. In 1932, the Golden Blossom brand was introduced to the public. It was not long before Golden Blossom Honey became a household name with market share reaching over 60 percent in the metropolitan New York market.
I love that Golden Blossom Honey is 100% sourced from US beekeepers. It is comprised of three flowers – extra-white clover, sage buckwheat and orange blossom and is made between May and August of each year. I just love honey; but I really loved THIS honey. Take a peek at your market next time…it is worthy!
Have I convinced you? I mean it…you MUST make this Cilantro Honey Chile Butter Corn and then tell me you didn’t sneak some into your mouth from a spoon.
Before I go…I want to mention one thing. First…see those lovely tomatoes; grown by my daughter on her condo porch. Makes a momma proud! They are so good…she is VERY lucky she still has some on her counter.
PIN IT! Cilantro Honey Chile Butter Corn’
Cilantro, Honey and Chile Butter for Grilled Corn
- 12 ears corn with husks
- 8 ounces butter 1 stick at room temperature
- 4 teaspoons chili powder
- 2 cloves garlic finely chopped
- 1 tablespoon honey
- ½ cup cilantro finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill. Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.
- Meanwhile, heat 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute.
- Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn.