Curry Corn on the Cob with Mango Chutney Butter
Corn is basted in an easy-to-make mango chutney butter and sprinkled with curry powder then grilled to sweet, charred perfection in this delicious curry corn on the cob recipe. It takes just minutes to add this flavorful twist to a classic summer side dish!
Ingredients
- 4 cobs corn
- 2 tablespoons mango chutney
- 1 tablespoon butter, melted - vegan if necessary
- 1 teaspoon curry powder
- Cilantro, to serve
Instructions
- Preheat your grill to medium-high. Peel the husks back from the corn and use a piece of the husk to tie them together. Remove the threads.4 cobs corn
- Mix the mango chutney and melted butter together in a small bowl and brush half over the corn. Sprinkle with the curry powder.2 tablespoons mango chutney, 1 tablespoon butter, 1 teaspoon curry powder
- Grill the corn for 10 minutes, turning a few times, until the corn is vibrant yellow and has several grill marks. Serve the curry corn on the cob with a little cilantro sprinkled over the top and the remaining chutney butter on the side.Cilantro
Serving: 1 delicious cob of mango chutney buttered corn, Calories: 140kcal, Carbohydrates: 26g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 29mg, Potassium: 210mg, Fiber: 2g, Sugar: 9g, Vitamin A: 326IU, Vitamin C: 6mg, Calcium: 8mg, Iron: 1mg