We liked it, but there wasn't enough heat from the habanero (maybe we got a weak one). Next time I will use both halves of the chile, and reserve the second half for adding to the butter mixture later, if needed.
Grilled Corn with Mango-Habanero Butter
Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
- 1 mango, peeled and coarsely chopped
- 1/4 cup mango nectar
- 1 tablespoon honey
- 1/2 habanero chile, seeded
- 1 1/2 sticks unsalted butter, softened
- 2 tablespoons packed cilantro leaves, chopped
- 1/2 teaspoon kosher salt
- 8 ears of corn
- In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
- Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
- Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
- Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
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