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You should know, by now, that everything in our house is flaming with habanero infusion. We’re addicts.

As I pondered which chili powder to use in the Sunset grilled chili lime corn, I very quickly came to habanero. Why can’t we seed and devein and pulverize them in the mutilator and slather our ears with these? Cooking with habaneros is a little like gastronomic russian roulette as at their best, the habaneros add a peppery sweet flavor and a reasonable heat and at their worst they are like swallowing fire. All the way through. Sometimes for days. Thankfully, these deveined and deseeded were perfect.

Our recipe (makes 6 ears):
4 tbs room temperature butter
1 tsp lime zest
2 seeded and deveined habaneros, mutilated in the mini chopper
~1 tsp salt, to taste

Peel the husk back on each ear, but not completely off the corn. Remove the silk. Whisk the butter, zest, peppers and salt together. Slather each ear with a little less than 1 tbs of butter mixture. Peel the husk back over the corn. Grill the corn until cooked. ~5 minutes, watched as you don’t want the corn to burn, but it should brown slightly.

The Sunset recipe soaks the corn in water for 30 minutes prior to grilling, likely to keep the husks from burning on the fire. They also secure the husks with twine. We didn’t do either of these steps.