Despite my children telling me I am; I ignore them because I am not THAT bossy! Still there are times and there are places and in this one I can not help myself. GO GET SOME FRESH CORN AND MAKE THIS BUTTER! There, I said it…do I need to
yell say it again? It is so simple and it is beyond divine. Perfect even. Not overpowered by any one element, the notion of having corn without it now almost makes me cry. How sincere am I in these statements? The first night I made it a few weeks ago, I said no thanks to burgers, fresh tomatoes and potatoes for dinner. I had corn. All corn. Nothing but corn. THAT good!! OK maybe one tomato.
I remember when we were kids that my dad would stop by a local farm on the way home from work and get a bushel of corn for ‘Corn Night.’ Nothing but net…I mean corn. Not one thing on that table but corn and tomatoes. Heaven. Now Heaven is corn with this butter. The best corn in Colorado comes from Olathe and it’s coming in droves…I’m OK with that. I’ll eat a drove of it with this butter.
Truth in advertising? My friend that I’m staying with does not love it like I do. But then she does not like cilantro or spices with any heat. I love her but it’s obvious her vote does not count. Listen only to me. Make this and you will see!! Promise.
I was offered a sample of Golden Blossom Honey recently and it arrived the day I decided to make this corn. How perfect. This honey is nothing less than iconic. Created in 1929 by John H. Paton after his father, John G. Paton, had initially developed a bulk honey business on the West Coast. After several years of development, John G. moved the company in order to take advantage of prosperity and opportunities to be created in the Northeast. In 1932, the Golden Blossom brand was introduced to the public. It was not long before Golden Blossom Honey became a household name with market share reaching over 60 percent in the metropolitan New York market.
I love that Golden Blossom Honey is 100% sourced from US beekeepers. It is comprised of three flowers – extra-white clover, sage buckwheat and orange blossom and is made between May and August of each year. The green and gold label synonymous with Golden Blossom has remained unchanged for generations and for my Jewish friends it’s good to note that All Golden Blossom items are packed in accordance with the standards required by the Orthodox Union with the 24-ounce size also packed Kosher for Passover. I just love honey; but I really loved THIS honey. Take a peek at your market next time…it is worthy!
Have I convinced you? I mean it…you MUST make this and then tell me you didn’t sneak some into your mouth from a spoon.
Before I go…I want to mention two things. First…see those lovely tomatoes; grown by my daughter on her condo porch. Makes a momma proud! They are so good…she is VERY lucky she still has some on her counter.
Also, I was also given an opportunity to try some of Red’s All Natural Burritos and Quesadillas. They sure made this dinner easy and there are nights when I love that. I had stopped by Sprouts for corn and as it turns out they carry Red’s so I got a couple for myself and my daughter to share for dinner; we had Barbecue Chicken Quesadilla. They were good and perfect for this dinner when all I wanted was a side to my main dish of corn and more corn! I’m not a pill but I do appreciate it when companies make products we can eat without wondering what is really in there. All of Red’s products are 100% all-natural, non-GMO, preservative-free and made with antibiotic and hormone-free meat and rBGH-free cheese. More importantly they were good; just the perfect accompaniment for this dinner. They’re available at Target, Vitamin Cottage, Natural Grocers, and Sunflower Farmers Markets in the Denver area; check out their website for other locations. Priced so reasonably; they were a great find for me for those nights when you really do need something easy without sacrificing quality. Thanks Red’s!
- 12 ears corn, with husks
- 1 stick unsalted butter, at room temperature
- 4 teaspoons chili powder
- 2 garlic cloves, finely chopped
- 1 tablespoon honey
- ½ cup finely chopped cilantro
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Preheat grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill. Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.
- Meanwhile, heat 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute. Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn.
Recipe from the Denver Post Food Section.
I was provided with a sample of the Golden Blossom Honey and Red’s All Natural Burritos but all commentary is my own.