Directions
Melt butter and Boonville Barn chile
powder of choice in a small pot over low heat. Add honey and lime
juice/zest and turn off the heat. Mix ingredients together with a spoon
or whisk so that the honey and Piment melt into the butter.
If making this ahead of when corn is
cooked, slowly reheat before using. This makes a melted butter to
drizzle over the corn. If you are more interested in a spreadable butter
for your corn, gently warm up the honey, lime, and chile powder and
whisk it into room temperature butter in a bowl not on the stovetop.
This should leave you with a more spreadable butter.
Recipe Note
It's a choose your own adventure with
how you want to cook the corn. Maybe you like to grill it. Or maybe you
only boil it. Or maybe you're the kind of person who likes turning their
oven on in the summer to roast it. However you end up cooking it, use a
spoon or pastry brush and add a nice coat (or large drizzle) of honey
butter to the corn. Finish with a bit more Piment and some flaky sea
salt. Make sure to eat the corn while everything is still nice and hot.
