Jalapeno & Chili Honey Corn
4 Corn (shucked and cut in half)
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.