Grilled Corn with Spicy Citrus Butter

Try something beyond the basic corn-on-the-cob this summer. This make-ahead spicy citrus butter offers a sweet, nuanced kick.

INGREDIENTS:

1 / 2 cup Suan’ s Scotch Bonnet Mango Lemon Fruit Butter 1 / 4 cup Hiland Dairy unsalted butter, softened 1 tablespoon lemon zest

8 ears fresh corn 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon fresh ground pepper

DIRECTIONS:

• Combine Suan’ s Scotch Bonnet Mango Lemon Fruit Butter, Hiland Dairy butter, and lemon zest to create the spicy citrus butter.

• Place in small bowl and chill one hour.

• Remove husks from corn. Rub corn with olive oil, salt, and pepper.

• Grill corn over medium-high heat, with grill covered, 10 to 15 minutes, turning often.

• Serve with the compound butter.