Bobby Flay's Fire-Roasted Corn With Mango-Habanero-Cilantro Butter
Summer Side Dish for Your Barbecue
The "Food Network" star chef is out with a new cookbook, "Bobby Flay's Barbecue Addiction," where he dishes up crowd-pleasing classics. Try this fire-roasted corn at your next backyard barbecue.
Combine the mango nectar, honey, and habanero in a medium saucepan over high heat and bring to a boil. Add the mangoes and cook, stirring occasionally, until very soft and the liquid is absorbed, about 15 minutes. Transfer the mixture to a food processor and process until smooth. Strain into a bowl and let cool to room temperature. Discard the liquid.
Return the mango puree to the food processor with the butter, cilantro, and 1 teaspoon salt and process until smooth. Scrape the butter into a bowl, cover, and refrigerate until chilled.
Heat your grill to medium for direct grilling.
Pull the outer husks down each ear of corn to the base. Strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes.
Remove the corn from the water and shake off the excess. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, for 15 to 20 minutes, or until the kernels are tender when pierced with a paring knife.
Peel back the husks and serve the corn hot, slathered with the mango butter.
Recipe courtesy Bobby Flay's Barbecue Addiction, published by Clarkson Potter.
See Bobby Flay live at the NYC Wine and Food Festival this October. Click here to learn more.
This recipe was styled by chef Karen Pickus for Good Morning America.