Sweet Corn with Hot Chilli Honey Butter

Created with Capilano Honey (opens in a new tab)

The perfect side to go with your Hot Chilli Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more.

Serves: 6 as part of a shared meal
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Difficulty: Super Easy

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Ingredients

6 whole ears of corn
Hot chilli Honey butter
4 tbs Capilano hot chilli Honey, plus extra, to drizzle
75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika
Sea salt, to taste
75g Greek feta, crumbled
½ cup coriander, finely chopped

Method

Heat a barbecue, chargrill or cast iron griddle pan on medium–high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 minutes or until lightly charred.
While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.
Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander.