Grilled Corn with Spicy Chipotle Honey Butter Recipe

“Look away!” I thought to myself as I saw the display of Halloween candy and decorations at a store the other day—it’s still summer. Sure, kids are back in school and the back-to-business as usual mentality is creeping in after summer’s laid-back attitude, but there are still delicious tastes of the season to be had—and one of them is sweet corn.

In this recipe by cookbook author Marie Simmons, which appeared in Real Food, a Spicy Chipotle Honey Butter jazzes up grilled corn. You can also slather the versatile seasoned butter on warm corn bread or add a dollop to a bowl of steaming black-bean soup. Leftover butter—if there is any—will keep wrapped and refrigerated at least a week. 

Grilled Corn with Spicy Chipotle Honey Butter

Makes 4 Servings

Spicy Chipotle Honey Butter
8 tbsp. (1 stick) unsalted butter, softened
14 c. full-flavored honey such as mesquite, wildflower, or buckwheat
1 canned chipotle pepper in adobo sauce, stemmed, seeded, and finely chopped,
   or more to taste
2 tsp. canned adobo sauce
12 tsp. coarse salt

4 to 8 ears corn, husked

For the butter: In a medium bowl, combine all ingredients and mash together with a fork until well blended. To increase heat, add more chopped chipotle 1 teaspoon at a time to taste.

Preheat grill. Lightly spread 2 teaspoons butter on each ear of corn and grill, turning occasionally, until corn kernels have brown spots all over surface. Serve warm with remaining butter.

Nutrition info Grilled Corn with Spicy Chipotle Honey Butter (Per Serving): Calories 234 (114 From Fat); FAT 13g (Sat. 7g); Chol 31mg; Sodium 191mg; Carb 30g; Fiber 3g; Protein 4g

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Mary Subialka
Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.