Festival Classic Lunch: Grilled Street Corn with Spicy Honey Butter
Find the perfect recipe for a Festival Classic Lunch with this indulgent and easy-to-make Grilled Street Corn with Spicy Honey Butter. Transport yourself to the lively festival atmosphere with every bite.
Allergens
Dairy (Milk)
Ingredients
- 2 large ears fresh corn, husked and cleaned 4 tablespoons unsalted butter, softened 1 teaspoon smoked paprika 1/2 teaspoon ground cayenne pepper 2 tablespoons honey Salt, to taste Freshly ground black pepper, to taste Lime wedges, for serving
Instructions
- Preheat a grill or grill pan over medium high heat.
- In a small bowl, mix together the butter, paprika, cayenne pepper, honey, salt, and pepper until well combined. Set aside.
- Brush the corn with water to prevent sticking, then place on the grill or grill pan. Cook for 5 7 minutes, turning occasionally, until the corn is tender and slightly charred.
- Remove from the grill and let it cool slightly. Slather each ear of corn generously with the spicy honey butter mixture, then return to the grill for an additional 1 2 minutes to heat through and develop a glossy finish.
- Transfer to a plate, serve immediately with lime wedges for a zesty kick.
Chef’s Insight
Don't be afraid to adjust the heat levels according to your preference, adding more or less cayenne pepper to suit your taste.
Notes
Fresh corn is best for this recipe, but you can use frozen corn and heat it in the microwave for 2-3 minutes before grilling.