One of my favorite side dishes for bbq is corn on the cob. All summer long, I’ll throw a few ears of corn into the smoker whenever I’m cooking ribs, brisket, or pulled pork. Normally, I’ll just add salt and butter or olive oil, or maybe use a flavored salt, but recently I’ve found my new favorite way to eat them: with a slightly sweet-spicy chipotle mango butter. I like mine pretty mild, but you can really give it some zing with extra chipotle peppers or some cayenne pepper thrown in there. Or heck, use strawberries and habanero instead, or maybe pineapples and jalapeno. And if you do, let me know how it is!
Start by peeling the mango and coarsely chopping it, avoiding the tough inner core. Once you have enough rough diced mango, put it in a small saucepan with some mango nectar (or if you can’t find any, you can skip this step, it’s not absolutely crucial). Bring the juice to a simmer over medium-high heat, then reduce the heat to low and simmer for 10 minutes, until the mango is very soft.
Next, let the mango cool so it won’t melt the butter, then pour the mango and juice into a blender and add in the butter, honey, chipotle peppers, and adobo sauce. Blend it all until it’s a smooth puree.
At this point you can slather it on corn, put it on some chicken or steak, or even spread it on some pancakes with maple syrup. It can be refrigerated for up to 2 weeks, or wrap it in plastic wrap then foil and freeze for up to 3 months.
Chipotle Mango Butter
- 1 mango 660 grams, skinned and roughly chopped
- 2 cups mango nectar 115 grams
- 12 tablespoons butter 170 grams, softened
- 1 tablespoon honey 15 grams
- 1/2 teaspoon kosher salt 4 grams
- 2 chipotle peppers 25 grams
- 1 teaspoon adobo sauce 10 grams
Combine mango and mango nectar in a small saucepan. Bring to a simmer over medium-high heat and simmer, stirring occasionally, until the mango is very soft, about 10 minutes. Remove from heat and let cool.
Once the mango has cooled, pour it into a blender along with all of the remaining ingredients. Blend until pureed.
Use immediately, refrigerate for up to 2 weeks, or wrap in plastic wrap then foil and freeze for up to 3 months.