Grilled corn with mango butter with cayenne, spices and lime

By Lynn Crawford
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • ½ teaspoon kosher salt
  • ½ teaspoon lime zest
  • 2 teaspoons lime juice
  • ¼ teaspoon cayenne
  • ⅛ teaspoon cracked black pepper

Directions

  1. In a pot of boiling, salted water, cook corn five minutes, then transfer to a hot, oiled grill and barbecue until nicely charred on all sides.
  2. In a small bowl, stir together butter, mango, ginger, turmeric, salt, lemon zest and juice, cayenne and black pepper until combined, cover, and refrigerate until ready to serve.
  3. Serve corn immediately with butter and, if desired, additional garnishes.

 

 

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