• Hinode Rice
    Hinode Rice

    Hinode Rice - Hawaii's FAVORITE!!!

  • Cooking Hawaiian Style Season 2
    Cooking Hawaiian Style Season 2

    Cooking Hawaiian Style Premier TONIGHT @ 7:30pm on OC16

  • Spam
    Spam

    You Can Musubi Too!

  • Island Princess Hawaii
    Island Princess Hawaii

    Hawaiian Macadamia Nuts

  • Hula Baby
    Hula Baby

    Hula Baby Biscotti - Flat Rate Shipping!!

  • Popo's Kitchen
    Popo's Kitchen

    Popo's Kitchen Cookbook

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • Kamaaina Magazine
    Kamaaina Magazine

    Subscribe Now!

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • HawaiianFoodOnline.com
    HawaiianFoodOnline.com

    Order All Of Your Favorite Foods Online

LOADING

Grilled Corn w/Mango Habanero Butter

Time to start dusting off the grill again to start cooking outdoors once again and what is an outdoor meal without grilled corn??  This simple recipe takes the standard corn on the cob up a notch with savory mango-butter with habanero peppers.


Posted By: Sid Alapai
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer29 Times Printed

Prep Time: 5 | Cook Time: 20 | Ready In: 25
Ingredients: Print   Add to cart
US Metric

 

  • 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

Order What Hawaii Likes to Eat CookbookA collection of the most popular and loved dishes Hawaii's kama'aina remember, enjoy, and continue to eat at restaurants and in homes throughout the islands. From Chicken Katsu to Spam Musubi, it's all here with cooking tips and stories about chefs and hole-in-the-wall restaurants of days gone-by

 


Cooking Process:

 

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.

 

Comments:

Newsletter Signup

Find Recipe

Category :
Keyword/Tag :