PrintGrilled Corn with Spicy Citrus Butter
Try something beyond the basic corn-on-the-cob this summer. This make-ahead spicy citrus butter offers a sweet, nuanced kick.
Ingredients
- 1/2 cup Suan’s Scotch Bonnet Mango Lemon Fruit Butter
- 1/4 cup Hiland Dairy unsalted butter, softened
- 1 tablespoon lemon zest
- 8 ears fresh corn
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland Dairy butter, and lemon zest to create the spicy citrus butter. Place in small bowl and chill one hour.
Remove husks from corn. Rub corn with olive oil, salt, and pepper. Grill corn over medium-high heat, with grill covered, 10 to 15 minutes, turning often. Serve with the compound butter.