Smoky Grilled Corn and Pineapple Skewers

Allergens

Soy (if using soy-based honey), Gluten (if using gluten-containing spices)

Ingredients

• 4 large ears of corn, husked and silks removed
• 1 fresh pineapple, peeled, cored, and cut into 1
• inch chunks
• 4 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 wooden skewers

Instructions

1. Preheat your grill to medium high heat or preheat a cast iron skillet on the stovetop over medium high heat.
2. In a small bowl, whisk together the melted butter, honey, smoked paprika, cumin, chili powder, salt, and black pepper. Set aside.
3. Hold each ear of corn by the stem end, and use a sharp knife to remove the kernels from the cob. Place the kernels in a large bowl.
4. Thread the corn kernels onto 8 wooden skewers, evenly distributing them. Alternate with pineapple chunks. Brush each skewer generously with the spiced butter mixture.
5. Grill or skillet cook the skewers for 4 6 minutes per side, until the corn and pineapple are tender and slightly charred. Baste frequently with the remaining spiced butter mixture.

Chef’s Insight

To enhance the smoky flavor, soak wooden skewers in water for 30 minutes before threading and grilling.

Notes

Serve with a zesty lime crema or chipotle mayo for dipping.