This easy corn on the cob recipe is elevated by slathering on chili, fresh lime, and honey compound butter. Hello summer!
Don't Overcook Fresh Corn
We had corn fields growing up. I spent many a days sitting on a bucket in an open garage shuckin' corn. It wasn't unusual to pull an ear from the plant and eat it raw.
Point being: don't overcook corn - if it's fresh, it just needs a couple minutes in boiling water, if that.
Grill Corn On The Cob Instead of Boiling
Want to grill the corn instead of boil it? Pull the husks down, remove the silk, and pull the husks back up. The soak corn in water and grill it on medium high heat (oil grill grates first) for ~ 15 minutes, turning occasionally.
Making Compound Butter For Corn On the Cob
Making compound butter is easy. Compound butter is just room temperature butter mixed with different ingredients.
In this case, room temp butter is mixed with lime juice, chili powder, and honey.
Some other variations that are good on corn on the cob: lemon juice, vinegar, coriander (that's cilantro seed!), cumin, cayenne, all seasoning, Italian herb mix.... You get the picture, right?
This recipe forms the butter into a log and refrigerates it for later. Hungry? Just slather the chili lime compound butter on the corn as it is - no need to form into a log or refrigerate.
Things In My Kitchen:
- 12" Coiled Tongs - I love these no frills, unpretentious, heavy duty tongs. They don't have a lock to close 'em up which I prefer. I just drape them over my utensil holder. The 9 " Tongs are also a standard in my kitchen.
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Corn w/ Honey Lime Compound Butter
EatSimpleFood.com
This easy corn on the cob recipe is elevated with slathering on this chili, fresh lime, and honey compound butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 ears corn, husks & silk removed
- 4 tablespoon unsalted butter, room temperature
- juice from 1 lime
- ½ teaspoon chili powder
- 1 ½ tablespoon honey
- ¼ teaspoon salt
Instructions
- Make compound butter by thoroughly mixing the room temperature butter with salt, honey, chili powder and lime juice. Optional: Form into a tight log and roll up in wax paper and refrigerate for 1 ½ hours. There will be some free lime juice that won't integrate all the way - don't worry about it.
- Bring a large pot of salted water filled ⅔ way full (leave enough room for the corn to go in) to a boil.
- Place corn in boiling water and cook (the water will stop boiling when you put the corn in, but start the timer now) ~ 3-5 minutes.
- Serve hot corn on the cob with compound butter and sprinkle with some chili powder. Add salt to taste.
Notes
- Hungry? Just slather the butter on the corn as it is - no need to form into a log or refrigerate.
- For the Grill: Pull the husks down, remove the silk, pull the husks back up, soak in water and grill on medium high heat (oil grill grates first) for ~ 15 minutes, turning occasionally.
- Use unsalted butter in your cooking to control the amount of salt intake in your diet.
Serving Suggestion
Serve this summer corn on the cob dish with a summer slaw or salad, beans and rice, or some yummy ribs.
You May Also Like
If you like corn, the possibilities are almost endless. For some inspiration, check out these recipes:
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