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
Vegetable oil, for grill
ears of corn, shucked
(1 stick) unsalted butter, softened to room temperature
jalapeño, seeded and finely chopped
clove garlic, minced
chopped fresh cilantro
honey
chopped fresh oregano
finely grated lime zest
fresh lime juice
kosher salt
fresh ground black pepper