HONEY LIME GRILLED CORN IS SWEET, SOUR, SALTY, AND DELICIOUS

If you’re looking for an easy warm weather side, nothing says summertime like grilled corn. While I’m all for keeping things easy with just salt and butter, this recipe adds just a few simple ingredients for a whole lot of extra wow factor. Trust me—if you’ve got even just a little bit of extra time, this herby, citrusy honey butter is worth it.

Here’s how you do it: While your ears of corn are getting some char on the grill, whisk together all your additional ingredients. Not a fan of spice? Ditch the jalapeño. Only have one of the fresh herbs (relatable!)? Feel free to skip. This compound butter is versatile, so feel free to adapt it to what you’ve got on hand.

No grill? No problem. You can also put this honey-lime butter on a skillet corn salad. Heat 2 tablespoons of olive oil or butter in a large skillet and add freshly shucked or frozen corn kernels (about 3 cups). Cook over medium-high heat until the corn kernels start to char, 10 to 12 minutes. Season with a pinch of kosher salt and stir in a couple of tablespoons of your honey-lime butter for a side you can enjoy all year long.

Hot tip: this honey butter is also great slathered on grilled sweet potatoes, cornbread, or even grilled skirt steak, so make extra and put it on everything.

Made this? Let me know how it went in the comments below.

Yields: 4 servings

Prep Time: 10 mins

Process Time: 30 mins

Total Time: 40 mins

Ingredients

  • Vegetable oil, for grill

  • 4

    ears of corn, shucked

  • 1/2 c.

    (1 stick) unsalted butter, softened to room temperature

  • 1

    jalapeño, seeded and finely chopped

  • 1

    clove garlic, minced

  • 2 tbsp.

    chopped fresh cilantro

  • 2 tbsp.

    honey

  • 1 tbsp.

    chopped fresh oregano

  • 1 tsp.

    finely grated lime zest

  • 2 tsp.

    fresh lime juice

  • 1/2 tsp.

    kosher salt

  • 1/4 tsp.

    fresh ground black pepper

Directions

  1. Prepare a gas or charcoal grill for medium-high heat (alternatively, heat a grill pan over medium-high heat); clean and oil grates and preheat 5 minutes. Grill corn, rotating frequently, until starting to char on all sides, 18 to 20 minutes.
  2. Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper.
  3. Transfer corn to a 13"-by-9" baking dish. Spread 1 tablespoon honey-lime butter onto each ear of corn. Cover with foil and let sit 5 minutes. Serve with remaining butter alongside.

Related Video: Grilled Corn On The Cob

2024-04-24T18:00:38Z dg43tfdfdgfd