Grilled Sweet Corn with Honey Butter and Lavender Salt
When the roadside corn stands open, dinner writes itself. Char a pile of fresh ears on the grill, roll them in honey butter and finish with a twist of lavender salt.
When the roadside corn stands open, dinner writes itself. Char a pile of fresh ears on the grill, roll them in honey butter and finish with a twist of lavender salt.
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Why this pairing works
Charring brings out corn's natural sugars, and a salty-sweet honey butter makes them taste even sweeter. A few twists of the lavender grinder add a fresh floral note right at the end, when you'll notice it most.
Serves 6 Prep 10 min Cook 12 min
Ingredients
- 6 ears fresh sweet corn, husked
- 6 Tbsp butter, softened
- 2 Tbsp Lavender Wildflower Honey
- Lavender Salt Grinder, to taste
- Culinary Lavender Grinder, a few twists
- 1 lime, cut into wedges, optional
Directions
- Heat the grill to medium-high. Mash the butter and honey together until smooth.
- Grill the corn, turning every 2 to 3 minutes, until tender with charred spots all over, 10 to 12 minutes.
- Brush or roll each hot ear in the honey butter.
- Season with Lavender Salt and a few twists of the lavender grinder. Serve with lime wedges.
Make it your own
- Cut the kernels off leftover ears and toss with tomatoes, basil and a drizzle of olive oil.
- Swap the lime for a sprinkle of crumbled cotija cheese.
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