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July 2025

It's Corn; It's Got The Juice

serves 4-6

INGREDIENTS

4 tbsp unsalted butter
6 ears corn, shucked
1/4 cup honey
2 to 3 tbsp chili crisp, to taste
kosher salt
1⁄2 jalapeño, thinly sliced into rings
2 scallions, sliced
1 lime, quartered
chopped fresh cilantro, for serving

DIRECTIONS

In a large pan that will fit all the corn (you can use a roasting pan or cook the corn in batches if it doesn't all fit), warm the butter over medium-low heat. Once the butter has melted, place the corn in the pan and cook until the kernels just start to get some color on all sides, turning every so often, five to eight minutes. Add the honey and chili crisp to the pan and season with salt. Baste over the corn until the honey starts to caramelize, One to two minutes. Add the jalapeño and scallions. Continue to turn the corn until the sauce has reduced and the corn is tender, two to three minutes.  Serve hot with a squeeze of lime and a sprinkling of fresh cilantro.