Corn with green chili butter and toasted coconut recipe

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  • Yield: 4 to 6 Servings


  • 6 ears of corn
  • 1 stick unsalted butter, room temperature
  • ½ teaspoon salt
  • ½ teaspoon honey
  • 1 serrano chili, finely minced, seeds and ribs removed
  • 2 tablespoons chopped cilantro
  • 3 tablespoons unsweetened dessicated coconut, toasted
  • Salt, to finish
How to Make It
  1. Preheat the oven to 400°F or preheat the grill. Roast/grill corn in the husks for 25 minutes. Remove the husks and any remaining silk.
  2. In a small bowl, combine butter, salt, honey, serrano chili, and cilantro.
  3. Liberally spread chili butter on corn and sprinkle with the toasted coconut. Finish with a bit of salt and serve.

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