I picked the last of my habanero peppers this weekend and was trying to decide what to make with them. I ran across some nice looking Silver Queen corn on sale at Harris Teeter, so decided to grill it in its husks with a habanero-butter spread. We haven’t cooked much corn this summer since the kitchen has been out of commission, so I’m trying to take advantage of the last bit of it while I can.
This corn was so tasty — grilling it brings out its sweetness and adds some smokiness, while the habanero pepper adds some heat. I liked the addition of the sweet basil as well, also fresh from my garden. Next time I may use a larger habanero — none of us, including Gabe and Lexi, thought it was too hot.
Ingredients (serves 4)
- 4 ears of sweet corn
- ½ stick butter, softened
- ½ lime, juiced and zested
- 1 habanero pepper, seeded and chopped fine (make sure you wear gloves when working with hot peppers!)
- 1 garlic clove, minced
- 4-5 fresh basil leaves, chopped fine
- Kosher salt to taste
Soak the corn (husks on) in cold water for 20 minutes or so. If the water does not cover the corn completely, rotate the ears after 10 minutes.
Carefully remove the husks and enjoy! I served this with Ronda’s Saucy Honey-Sriracha Chicken Wings that I blogged about earlier, but it makes a great side for burgers, fish, pork, etc.
Eat, drink and be merry!
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