Healthy Recipe: Grilled Corn with Mango-Habanero Butter

Right now it’s COLD by Southern California standards!

 

 

So, of course, I’m dreaming of summer.  I made this recipe in August and we had some friends over for lunch out in the backyard. I can’t make the sun shine on us, but I can at least get that summertime BBQ flavor into our kitchens. Bon appetit!

 

Image

This picture is from http://www.pipandebby.com     (who did a much better job than Food and Wine               of styling and photographing this dish!)

 

GRILLED CORN WITH MANGO-HABANERO BUTTER

from Food & Wine, via Bobby Flay

 

Ingredients

1 mango, peeled and coarsely chopped
1/4 cup mango nectar
1 tablespoon honey
1/2 habanero chile, seeded (you can use more if you want! I tried a whole habanero, and it had only a hint of heat)
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn

 

Directions
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. (This is just for presentation; feel free to remove the husks if it’s easier). 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.
The mango-habanero butter can be made ahead and refrigerated for up to two weeks.

 

Nutritional Information*: 195.4 Calories, 7.75 grams Carbohydrates, 17.4 grams Fat, 0.25 grams Protein

* This info is for a serving of one ear of corn plus a full tablespoon and a half of mango-habanero butter. I found that you can use about half of that and it’s a very decent amount of the butter on one ear of corn… you get great flavor and reduce the calories and fat by about 35%. 

We ate all 8 ears of corn slathered with this stuff and still had a ton left over, which was great, because it’s amazing on cornbread, as well!

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