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Jalapeno & Chili Honey Corn



4                      Corn (shucked and cut in half)

100g                Butter

40g                  Chili Honey

1                      Jalapeno (finely chopped)

                        Zest of a Lemon

1 clove            Garlic (crushed)

To taste           Coarse Salt & Black Pepper



Boil water with a pinch of salt. Drop in the corn and boil for 10-14 minutes - lift and drain well. While the corn is cooking heat a frying pan [medium-high], add the jalapeno, garlic and zest and sauté until just starting to caramelize. In a separate saucepan melt the butter and chili honey until combined. Roll the corn in the butter and honey mixture and plate - sprinkle the jalapeno and zest over the corn and drizzle some more of the butter honey mixture over the corn. Sprinkle with coarse salt and cracked black pepper - devour.

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