SHARE THIS RECIPE
Grilled Corn & Mango Chili Butter
4-6 ears of corn, shucked and soaked in water for 1 hour prior to grilling
3 tablespoons butter, room temperature
1 teaspoon salt
2 tablespoons mango puree
1 fresh, green or red chili pepper, de stemmed, deseeded and chopped fine
2 “butts” (end pieces) of sliced bread
Mix together butter, salt, mango puree and chili peppers until well mixed. Set aside at room temperature.
Heat your grill on medium-high heat. Place the corn on the grill over indirect heat. Cover and grill for about 15 minutes, flipping a few times. The corn should be tender when pierced with a fork.
Place 1 tablespoon of the butter mixture on the butt of a piece of sliced bread. Place the hot corn on the butter side of the bread, and rotate the corn so that all the butter gets mixed into the corn and all over the cobb. Slide the corn back and forth all over the bread, ensuring total butter coverage. You’re basically using the bread to wipe the butter all over the corn on the cobb! (The bread is now also a delicacy in addition to the corn.)