Description
Gluten Free, Vegan Option
Herb roasted corn charred on the cast iron slathered in chile infused honey butter – aka the only side dish your dinner party will ever need again.
Ingredients
Corn:
- 2 ears of corn on the cobb
- Paprika to taste
- Oregano to taste
- Rosemary to taste
Hot Honey Butter:
- 1 tbsp pasture raised salted butter, room temperature
- 1.5 tsp chile infused honey
Instructions
- Spray a cast iron skillet with avocado oil, let it heat up over medium heat.
- Spray corn with oil, sprinkle desired amount of herbs and spices on them, then place on the skillet.
- Cook on each side until charred, about 3 minutes per side.
- While corn is cooking, make hot honey butter by whisking together butter and honey until combined.
- Serve corn with honey butter on top.
Notes
The honey I linked to in the recipe is delicious, and my favorite – I definitely recommend, but it’s hot! If you don’t love spicy, start by adding the hot honey 1/2 tsp at a time, and tasting. When you get to your desired level of heat, just add the rest as regular honey
Your butter should be room temperature to enable easy whisking. You can use a fork if you find that easier than a whisk
Pasture raised butter is my preferred choice, but any will work. Salted/unsalted is also based on preference.
Vegan Option – make with vegan butter and sweeten with maple syrup (can also add cayenne for the spics) or leave off butter addition
Nutrition
- Serving Size: 1 ear of corn